Craig's fennel salad

Yield: 1 Servings

Measure Ingredient
\N \N -----CRAIG GARDINER KNHT09A-----
2 \N Bulbs fennel; thinly slice (I mean very thin)
2 \N Ripe apples (unpeeled)
1 ounce Roquefort (about)
2 tablespoons Red wine vinegar
1 pinch Salt and pepper
6 tablespoons Extra virgin olive oil
2 tablespoons Toasted walnuts (up To 3)

COMBINE WITH

DRESSING

WHISK IN

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 T red wine vinegar, pinch of salt and pepper and whisk in 6 T extra virgin olive oil. Combine with fennel/apple and 2-3 T toasted walnuts and serve immediately. Must be done at last minute. Good luck. Craig MM format Norma Wrenn npxr56b Posted to MC-Recipe Digest V1 #757 by Nancy Berry <nlberry@...> on Aug 22, 1997

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