Category: Salads

-----CRAIG GARDINER KNHT09A-----

2 Bulbs fennel, thinly slice (I mean very thin)



COMBINE WITH



2 Ripe apples (unpeeled)



DRESSING



1 oz Roquefort (about)

2 tbsp Red wine vinegar

1 pinch Salt and pepper



WHISK IN



6 tbsp Extra virgin olive oil

2 tbsp Toasted walnuts (up To 3)

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@prodigy.net> on Aug 22, 1997