Frisee And Fennel With Dried Apricots And Crumbled Roquefort Recipes

FRISEE AND FENNEL WITH DRIED APRICOTS AND CRUMBLED ROQUEFORT

Steps:

• Discard outer leaves of frisee. Tear remaining frisee into bite-size pieces, and place in serving bowl.
• Using a mandoline or very sharp knife, shave fennel as thin as possible. Transfer to the serving bowl.
• Scatter apricots over salad. Crumble Roquefort directly into serving bowl. Just before serving, drizzle with olive oil, season with salt and pepper; toss, and serve.

FENNEL SALAD WITH APRICOTS

Steps:

• Soak 1/2 cup dried apricots in hot water. Combine 1 thinly sliced fennel bulb and 1/2 thinly sliced small red onion in a bowl. Heat one 15-ounce can chickpeas (drained) and 2 sliced garlic cloves in 1/4 cup olive oil over medium heat, 3 minutes; pour over the fennel mixture and toss. Drain the apricots and add to the fennel. Stir in 2 tablespoons each white wine vinegar, chopped fennel fronds and parsley; season with salt and pepper.

FENNEL, FRISéE, AND ESCAROLE SALAD

Steps:

• Stir together shallot, lemon juice, vinegar, sea salt, and 1/2 teaspoon pepper in a small bowl. Let stand 5 minutes.
• Meanwhile, toss together greens and fennel in a salad bowl.
• Whisk oil into shallot mixture, then toss with salad. Top with shaved parmesan.

RADICCHIO, FENNEL, AND ARUGULA SALAD WITH ROQUEFORT AND WALNUTS

Steps:

• Make the dressing:
• In a small bowl whisk together the lemon juice, the vinegar, the mustard, and salt and pepper to taste, add the oil in a stream, whisking, and whisk the dressing until it is emulsified.
• In a bowl toss together the radicchio, the fennel, the walnuts, the Roquefort, and the dressing. On each of 8 plates arrange some of the arugula and divide the radicchio mixture among the plates.