Fennel Apple And Gorgonzola Salad Recipes

APPLE AND GORGONZOLA SALAD

Steps:

• In a small bowl, whisk the cream, vinegar, salt and pepper. Stir in the apple and cheese. Cover and refrigerate for at least 1 hour., Divide endive between two plates; top with apple mixture.

FENNEL-APPLE SALAD WITH WALNUTS

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.

FENNEL, GRAPEFRUIT, AND APPLE SALAD

Steps:

• Layer fennel, onion, and apple slices in a salad bowl and drizzle apple with 1 teaspoon lemon juice. Top salad with red grapefruit sections, toasted walnuts, and basil leaves.
• Whisk 2 teaspoons lemon juice with lime juice, grapefruit juice, and olive oil in a small bowl; season to taste with salt and black pepper. Drizzle dressing over salad and serve.

FENNEL AND APPLE SLAW

Steps:

• To make the dressing, add the olive oil, vinegar, orange juice, honey mustard, salt and pepper to a mason jar. Cover and shake to emulsify. Set aside.
• Add the cabbage, sliced fennel, celery, celery leaves and apple to a serving bowl. Top with the dressing. Toss to coat the vegetables in the dressing.
• Garnish with the fennel fronds. Serve immediately or refrigerate until ready to serve.

FENNEL, APPLE, AND GORGONZOLA SALAD

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.

CURLY ENDIVE, APPLE, AND GORGONZOLA SALAD

Steps:

• Separate endive leaves and wash well in cold running water. Trim and discard stems, break leaves into bite-sized pieces, and pat dry. Set aside in a bowl.
• Peel and core apples and cut into thin slices. In another bowl, combine remaining ingredients. Add apple slices to cream mixture. (The apples can now be reserved in the refrigerator as long as 4 hours.)
• At serving time, pour apple and cream mixture onto endive. Toss well to coat and serve immediately.

FENNEL, GRAPE, AND GORGONZOLA SALAD

Steps:

• Trim fennel stalks flush with bulb and discard any tough outer layers. Halve bulb lengthwise, discard core, and slice fennel thin. In a bowl toss together fennel, oil, lemon juice, and salt and pepper to taste and let stand 10 minutes. Add grapes, Gorgonzola, radicchio, and romaine and toss to combine.

FENNEL APPLE GORGONZOLA SALAD WITH BALSAMIC VINAIGRETTE - AKA WINTER APPLE SALAD

Steps:

• In a small jar with a lid, combine the olive oil, vinegar, salt, pepper, and garlic; put the lid on the jar, shake well to mix and let stand and chill for at least 20 minutes (or it can sit in the refrigerator for up to two days).
• Prepare the apples and fennel and put them on the bottom of a large salad bowl.
• Remove the garlic from the vinaigrette, then pour the dressing over the apples and fennel, and toss to coat.
• Add the lettuces over the top (if preparing in advance, at this point cover the salad with a damp towel and place in refrigerator for up to 4 hours), sprinkle with gorgonzola, and toss well.

FENNEL, APPLE, AND GORGONZOLA SALAD

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.

FENNEL-AND-APPLE SALAD WITH 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.