Apple Fennel Salad with Crumbled Blue Cheese

If you’re searching for a delicious, easy, crowd-pleasing fall salad, I found one for you. This salad is a hit every time I make it and I plan to feature it at my next cooking demonstration. The fennel adds a light anise crunch which compliments the strong, bold flavor of the blue cheese which plays well with the sweetness of the apples. A simple, light, well-balanced fall salad.

Apple Fennel Salad with Crumbled Blue Cheese


1/4 cup extra-virgin olive oil

2 tablespoons cider vinegar

1/4 teaspoon salt

1/4 teaspoon freshly ground pepper

1 large crisp, sweet apple, thinly sliced

1 medium fennel bulb, quartered and thinly sliced, save fronds for garnish

1-2 ounces blue cheese, crumbled


Combine olive oil, vinegar, salt and pepper in a jar with a tight-fitting lid. Shake until blended. Combine fennel and apple slices. Toss with dressing. Divide lettuce among 5 plates and top with fennel mixture. Garnish with blue cheese and fennel fronds.

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