Recipe - Fennel And Apple Salad

Three fourths pound Fennel
2 md Red Apples
1/3 cup Chunky Blue Cheese Salad
Dressing
1 One half tablespoon Red Wine Vinegar
One fourth cup Pecans; Chopped

Trim the stems, root end and any tough outer leaves from the fennel. Slice
it in half lengthwise. Then place the halves, cut side down on a cutting
board and thinly slice. Core the apples and cut them into thin wedges. On 4
individual salad plates, arrange overlapping slices of fennel and apples in
a sunburst pattern. Thin the salad dressing with the vinegar. Then spoon or
drizzle the dressing over the fennel and apples. Sprinkle on the pecans and
serve.

Recipe by: 5 in 10 Appetizer Cookbook

Posted to MCRecipe Digest by Meg Antczak meginny@frontiernet.net on Mar
25, 1998