Chef Genevieve Ingham from Sur La Table made Apple and Fennel Salad with Blue Cheese and Hazelnuts. (see recipe below) Sur la Table is located in the Hill Center in Brentwood. For more information, or to register for cooking classes, visit www.surlatable.com.
Apple and Fennel Salad with Blue Cheese and Hazelnuts
Yield: 4 servings
Using a mandoline makes easy work of slicing radish and fennel paper-thin.
Vinaigrette:
2 t Dijon mustard
1 T white wine vinegar
2 t fresh lemon juice
3 T extra-virgin olive oil
1 t minced garlic
1 T minced shallot
1 T minced fresh thyme
2 oz crumbled blue cheese
Sea salt and freshly ground black pepper
Salad:
2 sweet-tart apples such as Gala, Honeycrisp or Fuji, cored and julienned
1 medium fennel bulb, trimmed, quartered, cored, and thinly sliced
1 bunch radishes, thinly sliced
3 heads Belgian endive, outer leaves trimmed, quartered and cut lengthwise into strips
1/2 c toasted chopped hazelnuts
To prepare vinaigrette: To a small bowl, add mustard, vinegar, and lemon juice. Whisking, add the oil in a steady stream. Stir in the garlic, shallots, thyme, and cheese. Taste and adjust seasoning with salt and pepper.
To assemble salad: Combine apples, fennel, radishes, and endive in a medium salad bowl. Toss to coat with dressing. Taste and adjust seasoning with salt and pepper.
To serve: Divide salad among 4 chilled salad plates, sprinkle with toasted hazelnuts, and serve immediately.
Yield: 4 servings
Using a mandoline makes easy work of slicing radish and fennel paper-thin.
Vinaigrette:
2 t Dijon mustard
1 T white wine vinegar
2 t fresh lemon juice
3 T extra-virgin olive oil
1 t minced garlic
1 T minced shallot
1 T minced fresh thyme
2 oz crumbled blue cheese
Sea salt and freshly ground black pepper
Salad:
2 sweet-tart apples such as Gala, Honeycrisp or Fuji, cored and julienned
1 medium fennel bulb, trimmed, quartered, cored, and thinly sliced
1 bunch radishes, thinly sliced
3 heads Belgian endive, outer leaves trimmed, quartered and cut lengthwise into strips
1/2 c toasted chopped hazelnuts
To prepare vinaigrette: To a small bowl, add mustard, vinegar, and lemon juice. Whisking, add the oil in a steady stream. Stir in the garlic, shallots, thyme, and cheese. Taste and adjust seasoning with salt and pepper.
To assemble salad: Combine apples, fennel, radishes, and endive in a medium salad bowl. Toss to coat with dressing. Taste and adjust seasoning with salt and pepper.
To serve: Divide salad among 4 chilled salad plates, sprinkle with toasted hazelnuts, and serve immediately.
