Craig's Fennel Salad

Recipe Ingredients

2		Fennel - thinly slice
2		Ripe apples - unpeeled
		Dressing
1 oz	28g	Roquefort
2 tablespoons	30ml	Red wine vinegar
1		Salt and pepper
6 tablespoons	90ml	Extra virgin olive oil
2 tablespoons	30ml	To 3 tbs toasted walnuts

Recipe Instructions

Here's my favorite: Thinly slice two bulbs of fennel (I mean very thin).

Combine with 2 ripe apples, unpeeled, cored and thinly sliced.

Make a dressing of about ounce of Roquefort, 2 tbs red wine vinegar, pinch of salt and pepper and whisk in 6 tbs extra virgin olive oil.

Combine with fennel/apple and 2-3 tbs toasted walnuts and serve immediately. Must be done at last minute.

Source:
Cooking Light, Jul/Aug 1994, page 84

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