Fennel, Spinach, Roquefort and Walnut Salad

• 1 fennel bulb, about 3/4 pound, trimmed and quartered lengthwise and sliced thin lengthwise
• 14 lb fresh Baby Spinach, trimmed, washed and spun dry
• 12 cup walnuts, coarsely chopped, and lightly toasted
• 13 cup Roquefort cheese, crumbled (you can substitue any other fine quality blue cheese)
• 1 12 tablespoons sherry wine vinegar
• 2 tablespoons vegetable oil
• 2 tablespoons walnut oil

1. In a salad bowl, toss together the fennel, spinach, walnuts and the Roquefort.
2. In a small bowl whisk together the vinegar, with salt and freshly ground pepper to taste.
3. Add the oils in a slow strem while continuing to whisk, whisking the dressing until it is emulsified.
4. Drizzle the dressing over the salad and toss it well.

fennel bulb, walnuts, roquefort cheese, sherry wine vinegar, vegetable oil, walnut oil

Taken from www.food.com/recipe/fennel-spinach-roquefort-and-walnut-salad-290982 (may not work)