Apples and blue cheese are a heavenly match in this fennel and apple salad recipe dressed with a tangy cider-vinegar dressing.
Whisk oil, vinegar, salt and pepper in a large bowl. Add apple and fennel and toss to coat. Chop 1/4 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.
1/2 fruit, 1 vegetable, 2 fat
Delicious! I used my own dressing. Next time will make the suggested dressing.
Great salad that lasts in the fridge! I have made this several times and always to rave reviews. Love it!