Winter apple salad w/fennel and gorgonzola

6 Servings

Ingredients

Quantity Ingredient
⅓ cup Extra virgin olive oil
2 tablespoons Balsamic vinegar
½ teaspoon Salt
¼ teaspoon Ground pepper; fresh
1 Garlic clove; cut in half
2 Apples; eating variety
(Fuji; Elstar, Cortland, Criterion), unpeeled, cored, and thinly sliced
1 cup Fennel bulbs; diced
3 cups Romaine lettuce; bite-size pieces
2 cups Curly endive; bite-size pieces
2 cups Boston lettuce; bite-size pieces
¼ cup Gorgonzola cheese; crumbled

Directions

BALSAMIC VINAIGRETTE

SALAD

To prepare balsamic vinaigrette, combine oil, vinegar, salt, pepper and garlic in small jar with tight-fitting lid. Shake and let stand 20 minutes or refrigerate up to 2 days. Discard garlic. To prepare salad, place apples and fennel in bottom of large salad bowl. Toss with vinaigrette. Layer romaine, endive and butter lettuce on top. Cover with damp paper towel and refrigerate up to 4 hours. When ready to serve, sprinkle cheese on top and toss well. Yield: 6 to 8 servings. Recipe from Kathleen Desmond Stang, author of the newly released "The Delectable Apple" (Chronicle Books).

Recipe by: St. Louis Post-Dispatch 10/2/95 Posted to MC-Recipe Digest V1 #757 by Nancy Berry <nlberry@...> on Aug 22, 1997

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