Fennel And Apple Salad With Blue Cheese And Pecans Recipes

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FENNEL AND APPLE SALAD WITH BLUE CHEESE AND PECANS



Fennel and Apple Salad With Blue Cheese and Pecans image

Make and share this Fennel and Apple Salad With Blue Cheese and Pecans recipe from Food.com.

Provided by Sugarmagnolia_fl

Categories     < 30 Mins

Time 30m

Yield 6 serving(s)

Number Of Ingredients 11

1 1/2 tablespoons fresh lemon juice
1 1/2 tablespoons white wine vinegar
1 teaspoon Dijon mustard
1/4 cup extra virgin olive oil
kosher salt
fresh ground black pepper
1 large fennel bulb, halved lengthwise, cored and sliced crosswise paper thin
1 tablespoon finely chopped fennel leaves
1 granny smith apple, peeled and cut into matchsticks
1 cup blue cheese, crumbled (about 4 ounces)
3/4 cup pecan halves, toasted

Steps:

  • In a large bowl, whisk the lemon juice, vinegar and mustard. Gradually whisk in the oil and season with salt and pepper.
  • Add the fennel fronds and apple and season with salt and pepper and toss. Garnish with blue cheese and pecans and serve right away.

Nutrition Facts : Calories 274.9, Fat 24.6, SaturatedFat 6.2, Cholesterol 16.9, Sodium 346.2, Carbohydrate 9.9, Fiber 3.3, Sugar 3.9, Protein 6.6

APPLE FENNEL SALAD



Apple Fennel Salad image

This fennel salad is a favorite of my wife's. Preserved lemon may be difficult to find, but the salad is still delicious without it. -Jason Purkey, Ocean City, Maryland

Provided by Taste of Home

Categories     Lunch     Side Dishes

Time 25m

Yield 8 servings.

Number Of Ingredients 10

1/2 cup balsamic vinegar
8 cups fresh arugula or baby spinach
1 large fennel bulb, thinly sliced
1 large tart apple, julienned
3 tablespoons lemon juice
3 tablespoons olive oil
1 teaspoon coarsely ground pepper
1/2 teaspoon salt
4 ounces crumbled goat cheese
1 cup glazed walnuts

Steps:

  • In a small bowl, bring vinegar to a boil; cook 4-5 minutes or until thickened to a glaze consistency. Cool slightly., In a large bowl, combine arugula, fennel and apple. In a small bowl, whisk lemon juice, oil, pepper and salt until blended. Pour over salad and toss to coat. Add cheese and walnuts., Drizzle eight plates with balsamic glaze. Top with salad.

Nutrition Facts :

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