Craig's fennel salad
1 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| -----CRAIG GARDINER KNHT09A----- | ||
| 2 | Bulbs fennel; thinly slice (I mean very thin) | |
| 2 | 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) |
Directions
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