Fennel, Apple, and Gorgonzola Salad
- 1 12 tablespoons fresh lemon juice
- 1 tablespoon extra virgin olive oil
- 1 12 crisp apples (Gala or small Fuji, thinly sliced)
- 3 tablespoons dried currants
- 2 medium fennel bulbs (sometimes called anise, 2 lb total)
- 4 ounces gorgonzola, crumbled (preferably dolce)
- Whisk together lemon juice and oil in a large bowl.
- Add apples and currants and gently toss.
- Trim fennel stalks flush with bulbs, discarding stalks, then quarter each bulb.
- Thinly slice bulbs with a mandoline or other manual slicer.
- Gently toss fennel with apples and season with salt and pepper.
- Serve salad topped with Gorgonzola.
lemon juice, extra virgin olive oil, crisp apples, currants, fennel bulbs, gorgonzola
Taken from www.food.com/recipe/fennel-apple-and-gorgonzola-salad-275453 (may not work)