Fennel Apple And Blue Cheese Salad Recipes

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FENNEL, APPLE, AND BLUE CHEESE SALAD



Fennel, Apple, and Blue Cheese Salad image

Provided by Martha Stewart

Categories     Food & Cooking     Salad Recipes

Number Of Ingredients 10

1 tablespoon sherry-wine vinegar
Pinch of coarse salt
Pinch of freshly ground pepper
Pinch of sugar
3 tablespoons olive oil
3 ounces crumbled blue cheese, preferably Maytag Blue
1/3 cup toasted walnuts
1 medium bulb fennel, trimmed and very thinly sliced crosswise on a mandoline
1 medium Granny Smith apple, cored and very thinly sliced on a mandoline
1 head Boston lettuce, rinsed, torn into pieces, and spun dry

Steps:

  • In a large bowl, whisk to combine vinegar, salt, pepper, and sugar. While continuing to whisk, slowly drizzle in oil, until combined.
  • Add cheese, walnuts, fennel, and apple to the vinaigrette. Toss to combine. Add lettuce, and toss again. Transfer to a platter. Serve immediately.

FENNEL AND APPLE SALAD WITH BLUE CHEESE AND PECANS



Fennel and Apple Salad With Blue Cheese and Pecans image

Make and share this Fennel and Apple Salad With Blue Cheese and Pecans recipe from Food.com.

Provided by Sugarmagnolia_fl

Categories     < 30 Mins

Time 30m

Yield 6 serving(s)

Number Of Ingredients 11

1 1/2 tablespoons fresh lemon juice
1 1/2 tablespoons white wine vinegar
1 teaspoon Dijon mustard
1/4 cup extra virgin olive oil
kosher salt
fresh ground black pepper
1 large fennel bulb, halved lengthwise, cored and sliced crosswise paper thin
1 tablespoon finely chopped fennel leaves
1 granny smith apple, peeled and cut into matchsticks
1 cup blue cheese, crumbled (about 4 ounces)
3/4 cup pecan halves, toasted

Steps:

  • In a large bowl, whisk the lemon juice, vinegar and mustard. Gradually whisk in the oil and season with salt and pepper.
  • Add the fennel fronds and apple and season with salt and pepper and toss. Garnish with blue cheese and pecans and serve right away.

Nutrition Facts : Calories 274.9, Fat 24.6, SaturatedFat 6.2, Cholesterol 16.9, Sodium 346.2, Carbohydrate 9.9, Fiber 3.3, Sugar 3.9, Protein 6.6

FENNEL-AND-APPLE SALAD WITH GOAT CHEESE



Fennel-and-Apple Salad with Goat Cheese image

This fresh and crunchy salad feeds a crowd.

Provided by Martha Stewart

Categories     Food & Cooking     Salad Recipes

Number Of Ingredients 10

2 medium fennel bulbs (2 1/4 pounds total)
2 stalks celery, trimmed, strung with a vegetable peeler
1 Fuji apple
2 lemons
3/4 cup dried apricots, torn into bite-size pieces
1/4 cup unsalted pistachios, coarsely chopped, plus 1 tablespoon for garnish
1 tablespoon extra-virgin olive oil
1/2 teaspoon salt
1/8 teaspoon freshly ground pepper
1 four-ounce log fresh goat cheese

Steps:

  • Trim tops and bottoms of fennels; peel outer layer. Slice lengthwise as thinly as possible. Transfer to large bowl. Cut celery on diagonal into very thin slices; add to bowl. Quarter and core unpeeled apple. Cut each quarter lengthwise into very thin slices. Place in small bowl; squeeze juice from one lemon over apples; toss. Add to fennel. Add apricots and 1/4 cup chopped nuts to fennel.
  • Squeeze remaining lemon over salad. Drizzle with oil, salt, and pepper; toss. Transfer to serving bowl. Crumble goat cheese over top; sprinkle with remaining 1 tablespoon nuts.

APPLE FENNEL SALAD



Apple Fennel Salad image

This fennel salad is a favorite of my wife's. Preserved lemon may be difficult to find, but the salad is still delicious without it. -Jason Purkey, Ocean City, Maryland

Provided by Taste of Home

Categories     Lunch     Side Dishes

Time 25m

Yield 8 servings.

Number Of Ingredients 10

1/2 cup balsamic vinegar
8 cups fresh arugula or baby spinach
1 large fennel bulb, thinly sliced
1 large tart apple, julienned
3 tablespoons lemon juice
3 tablespoons olive oil
1 teaspoon coarsely ground pepper
1/2 teaspoon salt
4 ounces crumbled goat cheese
1 cup glazed walnuts

Steps:

  • In a small bowl, bring vinegar to a boil; cook 4-5 minutes or until thickened to a glaze consistency. Cool slightly., In a large bowl, combine arugula, fennel and apple. In a small bowl, whisk lemon juice, oil, pepper and salt until blended. Pour over salad and toss to coat. Add cheese and walnuts., Drizzle eight plates with balsamic glaze. Top with salad.

Nutrition Facts :

FENNEL-APPLE SALAD WITH WALNUTS



Fennel-Apple Salad With Walnuts image

A bright and tangy salad cuts the heaviness of the typical Thanksgiving meal. This one, with fennel, celery, apples and toasted walnuts, is all crunch, which the carb-heavy meal can generally use more of. You can make the dressing a day ahead and store it in the fridge, but don't dress the salad until an hour before serving.

Provided by Melissa Clark

Categories     salads and dressings, side dish

Time 10m

Yield 10 servings

Number Of Ingredients 10

3 tablespoons lemon juice, plus more to taste
1/2 teaspoon fine sea salt, plus more to taste
Freshly ground black pepper
1/4 cup extra-virgin olive oil
3 large fennel bulbs, thinly sliced on a mandoline
2 Granny Smith apples, halved and cored, thinly sliced on a mandoline
3 celery stalks, thinly sliced on a mandoline
1/3 cup fennel fronds or roughly chopped parsley leaves
1/2 cup toasted walnuts
2 1/2 ounces Parmesan, shaved with a vegetable peeler (about 2/3 cup)

Steps:

  • In a small bowl, whisk together lemon juice, salt and pepper. Slowly drizzle in oil, continuously whisking, until dressing is emulsified. Taste and add more lemon juice and/or salt if needed.
  • In a large bowl, toss the dressing with fennel, apple and celery. Fold in fennel fronds or parsley and walnuts. Top with Parmesan just before serving.

Nutrition Facts : @context http, Calories 114, UnsaturatedFat 6 grams, Carbohydrate 13 grams, Fat 7 grams, Fiber 4 grams, Protein 2 grams, SaturatedFat 1 gram, Sodium 176 milligrams, Sugar 7 grams

FENNEL, APPLE, AND GORGONZOLA SALAD



Fennel, Apple, and Gorgonzola Salad image

Categories     Salad     Blue Cheese     Currant     Apple     Fennel     Fall     Gourmet

Yield Makes 4 servings

Number Of Ingredients 6

1 1/2 tablespoons fresh lemon juice
1 tablespoon extra-virgin olive oil
1 1/2 crisp apples, such as Gala or small Fuji, thinly sliced
3 tablespoons dried currants
2 medium fennel bulbs (sometimes called anise; 2 lb total)
4 oz Gorgonzola (preferably dolce), crumbled

Steps:

  • Whisk together lemon juice and oil in a large bowl. Add apples and currants and gently toss.
  • Trim fennel stalks flush with bulbs, discarding stalks, then quarter each bulb. Thinly slice bulbs with a mandoline or other manual slicer.
  • Gently toss fennel with apples and season with salt and pepper. Serve salad topped with Gorgonzola.

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