Apple, Fennel and Blue Cheese Salad with Toasted Walnuts - Ferrari-Carano

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Apple, Fennel and Blue Cheese Salad with Toasted Walnuts

Soups and Salads

Serves 2

Apples, pears, peaches, cherries, apricots – what’s your favorite fruit to add to salads? This apple, fennel, and blue cheese dressed salad tossed with toasted walnuts opens a world of flavors.

Salad

01

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.

Ingredients

Salad

  • 1 small Fuji apple
  • 1 Tbsp fresh lemon juice
  • 1 cup thinly sliced fennel bulb
  • 1 small head of boston lettuce
  • 1/4 cup walnuts, toasted lightly and chopped
  • 1-1/2 oz blue cheese (preferably Roquefort), crumbled about 1/3 cup
  • 1 tsp Dijon mustard
  • 2 Tbsp sour cream
  • 2 Tbsp olive oil
  • 1 Tbsp vinegar