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Apple & Fennel Salad with Blue Cheese

  • 15 m
  • 15 m
EatingWell Test Kitchen
“Apples and blue cheese are a heavenly match in this fennel and apple salad recipe dressed with a tangy cider-vinegar dressing.”


    • ¼ cup extra-virgin olive oil
    • 2 tablespoons cider vinegar
    • ¼ teaspoon salt
    • ¼ teaspoon freshly ground pepper
    • 1 large crisp, sweet apple, such as Honeycrisp or Ambrosia, thinly sliced
    • 1 medium fennel bulb, quartered and thinly sliced, fronds reserved
    • 6 cups torn butterhead lettuce
    • ⅓ cup crumbled blue cheese


  • 1 Whisk oil, vinegar, salt and pepper in a large bowl. Add apple and fennel and toss to coat. Chop ¼ cup of the fennel fronds and add to the bowl along with lettuce and blue cheese; gently toss.
  • Shopping Tip: Choose unbruised, firm apples with smooth skin. Store for up to 4 months in the refrigerator.
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