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Prep Time: 25 minutes, Serves: 6 2 large organic fennel bulbs (chop fennel fronds and a 1/4 c. to stuffing) 2 organic Granny Smith apple, peeled and cored 1/2 c. buttermilk blue cheese, crumbled 1/4 c. organic walnuts, toasted and chopped 1/4 c. dried cranberries 1/4 c. Henry's Extra Virgin Olive Oil 3 Tbsp. white balsamic vinegar zest of one lemon 1 tsp. thyme sea salt and black pepper, to taste Remove fennel tops and reserve for garnish and a pungent addition to the stuffing. Trim root ends, halve, core and slice both the fennel bulbs and the apples thinly with a mandolin or sharp knife. Finely chop about two tablespoons fronds, set aside for garnish. Combine fennel, apples, cheese, walnuts and cranberries in a large bowl. Toss gently. Whisk together olive oil, vinegar, lemon zest, thyme, salt and pepper. Drizzle over salad and toss to coat evenly. Divide between six salad plates, or place in a salad bowl. Garnish with chopped fennel fronds. |
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