Fennel and Granny Smith Salad with Blue Cheese

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.

¼ cup extra-virgin olive oil
3 tablespoons apple cider vinegar
2 tablespoons honey
1 clove garlic, minced
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 toasted pine nuts
2 ounces blue cheese, crumbled

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.

Serves 4

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Hey there ... I'm Lia Huber

Hey there ... I'm Lia Huber

My mission is to inspire and equip you to live a richer life through real food by becoming a more competent, confident home cook.


I’m the author of Nourished: A Memoir of Food, Faith, and Enduring Love, founder and CEO of Nourish Evolution, and the creator of Cook the Seasons, Home Cooking School, and the Real Food Reset, and I empower intentional women to cook in a way that brings them (and their families) joy, health, and ease.

Making the shift from processed food to real food doesn’t happen overnight. It’s an evolution that occurs over time, with effort, intention, and belief. And it will change the course of your life. Are you ready to take the first step? I’m so glad you’re here … and I’m honored to be with you on the journey to becoming nourished!

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