Winter Apple Salad With Fennel and Gorgonzola

Recipe Ingredients

		For Balsamic Vinaigrette
1/3 cup	78ml	Extra virgin olive oil
2 tablespoons	30ml	Balsamic vinegar
1/2 teaspoon	2.5ml	Salt
1/4 teaspoon	1.3ml	Pepper - freshly ground
1		Garlic clove - cut in half
		For Salad
2		Apples - eating variety: (Fuji elstar, Cortland, criterion) unpeeled, cored and thinly sliced
1 cup	146g / 5.1oz	Fennel bulbs - diced
3 cups	711ml	Romaine lettuce - bite-size pieces
2 cups	474ml	Curly endive - bite-size pieces
2 cups	474ml	Boston lettuce - bite-size pieces
1/4 cup	36g / 1.3oz	Gorgonzola cheese - crumbled

Recipe Instructions

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

Source:
Kathleen Desmond Stang "The Delectable Apple"

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