Recipe - Craigs Fennel Salad

CRAIG GARDINER
KNHT09A
2 Bulbs fennel; thinly slice
(I mean very thin)

COMBINE WITH
2 Ripe apples (unpeeled)

DRESSING
1 ounce Roquefort (about)
2 tablespoon Red wine vinegar
1 pn Salt and pepper

WHISK IN
6 tablespoon Extra virgin olive oil
2 tablespoon Toasted walnuts (up To 3)

Here's my favorite: Thinly slice two bulbs of fennel (I mean very thin).
Combine with 2 ripe apples, unpeeled, cored and thinly cut or sliced up . Make a
dressing of about ounce of roquefort, 2 T red wine vinegar, pinch of salt
and pepper and whisk in 6 T extra virgin olive oil. Combine with
fennel/apple and 23 T toasted walnuts and serve immediately. Must be done
at last minute. Good luck. Craig MM format Norma Wrenn npxr56b

Posted to MCRecipe Digest V1 #757 by Nancy Berry nlberry@prodigy.net on
Aug 22, 1997