Winter apple salad w/fennel and gorgonzola
6 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| ⅓ | cup | Extra virgin olive oil |
| 2 | tablespoons | Balsamic vinegar |
| ½ | teaspoon | Salt |
| ¼ | teaspoon | Ground pepper; fresh |
| 1 | Garlic clove; cut in half | |
| 2 | Apples; eating variety | |
| (Fuji; Elstar, Cortland, Criterion), unpeeled, cored, and thinly sliced | ||
| 1 | cup | Fennel bulbs; diced |
| 3 | cups | Romaine lettuce; bite-size pieces |
| 2 | cups | Curly endive; bite-size pieces |
| 2 | cups | Boston lettuce; bite-size pieces |
| ¼ | cup | Gorgonzola cheese; crumbled |
Directions
BALSAMIC VINAIGRETTE
SALAD
To prepare balsamic vinaigrette, combine oil, vinegar, salt, pepper and garlic in small jar with tight-fitting lid. Shake and let stand 20 minutes or refrigerate up to 2 days. Discard garlic. To prepare salad, place apples and fennel in bottom of large salad bowl. Toss with vinaigrette. Layer romaine, endive and butter lettuce on top. Cover with damp paper towel and refrigerate up to 4 hours. When ready to serve, sprinkle cheese on top and toss well. Yield: 6 to 8 servings. Recipe from Kathleen Desmond Stang, author of the newly released "The Delectable Apple" (Chronicle Books).
Recipe by: St. Louis Post-Dispatch 10/2/95 Posted to MC-Recipe Digest V1 #757 by Nancy Berry <nlberry@...> on Aug 22, 1997