Winter Apple Salad With Fennel And Gorgonzola

• Balsamic Vinaigrette:
• 1/3 cup extra virgin olive oil
• 2 tablespoons balsamic vinegar
• 1/2 teaspoon salt
• 1/4 teaspoon freshly ground pepper
• 1 garlic clove cut in half
• Salad:
• 2 eating apples (fuji, elstar, cortland, criterion) unpeeled, cored and thinly sliced
• 1 cup diced fennel bulb
• 3 cups romaine, torn into bite size pieces
• 2 cups curly endive, torn into bite size pieces
• 2 cups butter lettuce, torn into bite size pieces
• 1/4 cup crumbled gorgonzola cheese

1. 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.
2. 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 towels and refrigerate up to 4 hours. When ready to serve sprinkle cheese on top and toss well.

vinaigrette, extra virgin olive oil, balsamic vinegar, salt, freshly ground pepper, garlic, salad, eating apples, fennel bulb, romaine, curly endive, butter lettuce, gorgonzola cheese

Taken from www.epicurious.com/recipes/member/views/winter-apple-salad-with-fennel-and-gorgonzola-50011886 (may not work)