Apple, Fennel and Blue Cheese Salad with Toasted Walnuts
1 small Fuji apple
In bowl, toss sliced apple with 2 tsp of lemon juice, add the sliced fennel, the lettuce and the toasted walnuts and toss until combined. In blender, blend together the blue cheese, the vinegar, the remaining 1 tsp lemon juice, the mustard, sour cream, oil, 2 Tbsp water and salt and pepper to taste. Pour dressing over apple mixture and toss the salad until it is combined well.
Pair this with Ferrari-Carano Merlot.