A mandolin makes easy work of this salad. Use the flat blade to slice the fennel and onion as thinly as possible, and the julienne blade to cut the apples (or slice the apple and then cut lengthwise into long planks). I like to use Point Reyes Blue Cheese, which is a farmstead cheese made locally in Marin County.
Ingredients
- 1/4 cup extra virgin olive oil
- 3 tablespoons apple cider vinegar
- 2 tablespoons honey
- 1 clove garlic, minced
- sea salt and freshly-ground black pepper, to taste
- 1/2 pound bitter greens (such as escarole), cleaned and torn into bite-sized pieces
- 2 fennel bulbs, sliced as thinly as possible
- 1 small red onion, peeled and thinly sliced
- 2 medium Granny Smith apples, halved, cored and cut into matchsticks (or cut into slices 1/8-inch thick and then cut lengthwise into 1/2-inch planks)
- 2 tablespoons pine nuts, toasted
- 2 ounces blue cheese, crumbled
Instructions
- Shake together oil, vinegar, honey, garlic and a pinch of salt and pepper in a tight-sealing jar.
- Toss together greens, fennel, onion and apples. Drizzle dressing over top, and toss well. Divide mixture among 4 plates. Scatter pine nuts and blue cheese over top.
Servings: 4
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