Winter Apple Salad With Fennel And Gorgonzola Recipes

FENNEL APPLE GORGONZOLA SALAD WITH BALSAMIC VINAIGRETTE - AKA WINTER APPLE SALAD

Fennel Apple Gorgonzola Salad with Balsamic Vinaigrette - aka Winter Apple Salad image

A delicious recipe from "The Brimming Basket," the newsletter of the Pike Place Market Basket CSA, featuring Washington apples. It can be prepared up to four hours in advance. Prep time includes chilling for the vinaigrette.

Provided by Julesong

Categories Apple

Time 30m

Yield 4-5 serving(s)

Number Of Ingredients 10

Ingredients

1/3 cup extra virgin olive oil
2 tablespoons balsamic vinegar
1/2 teaspoon salt
fresh ground black pepper, to taste (I like tricolor pepper, too)
1 clove garlic, peeled and cut in half
2 apples, unpeeled,cored,and thinly sliced
1 cup diced fennel
2 cups curly endive lettuce, torn into bitesize pieces
5 cups mixed salad greens or 5 cups any variety lettuce, torn into bitesize pieces
1/4 cup crumbled gorgonzola

Steps:

In a small jar with a lid, combine the olive oil, vinegar, salt, pepper, and garlic; put the lid on the jar, shake well to mix and let stand and chill for at least 20 minutes (or it can sit in the refrigerator for up to two days).
Prepare the apples and fennel and put them on the bottom of a large salad bowl.
Remove the garlic from the vinaigrette, then pour the dressing over the apples and fennel, and toss to coat.
Add the lettuces over the top (if preparing in advance, at this point cover the salad with a damp towel and place in refrigerator for up to 4 hours), sprinkle with gorgonzola, and toss well.

Nutrition Facts : Calories 255, Fat 20.7, SaturatedFat 4.1, Cholesterol 6.3, Sodium 428.1, Carbohydrate 16.8, Fiber 3.6, Sugar 10.8, Protein 2.7

FENNEL, APPLE, AND GORGONZOLA SALAD

Fennel, Apple, and Gorgonzola Salad image

Categories Salad Blue Cheese Currant Apple Fennel Fall Gourmet

Yield Makes 4 servings

Number Of Ingredients 6

Ingredients

1 1/2 tablespoons fresh lemon juice
1 tablespoon extra-virgin olive oil
1 1/2 crisp apples, such as Gala or small Fuji, thinly sliced
3 tablespoons dried currants
2 medium fennel bulbs (sometimes called anise; 2 lb total)
4 oz Gorgonzola (preferably dolce), crumbled

Steps:

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.

WINTER APPLE SALAD WITH FENNEL AND GORGONZOLA

WINTER APPLE SALAD WITH FENNEL AND GORGONZOLA image

Categories Sauce Fruit

Yield 6 to 8 servings

Number Of Ingredients 13

Ingredients

Balsamic Vinaigrette:
1/3 cup extra virgin olive oil
2 tablespoons balsamic vinegar
1/2 teaspoon salt
1/4 teaspoon freshly ground pepper
1 garlic clove cut in half
Salad:
2 eating apples (fuji, elstar, cortland, criterion) unpeeled, cored and thinly sliced
1 cup diced fennel bulb
3 cups romaine, torn into bite size pieces
2 cups curly endive, torn into bite size pieces
2 cups butter lettuce, torn into bite size pieces
1/4 cup crumbled gorgonzola cheese

Steps:

To prepare balsamic vinaigrette, combine oil, vinegar, salt pepper and garlic in small jar with tight fitting lid. Shake and let stand 20 minutes or refrigerate up to 2 days. Discard garlic. To prepare salad place apples and fennel in bottom of large salad bowl. Toss with vinaigrette. Layer romaine, endive, and butter lettuce on top. Cover with damp paper towels and refrigerate up to 4 hours. When ready to serve sprinkle cheese on top and toss well.

FENNEL AND APPLE SALAD WITH CIDER VINAIGRETTE

Fennel and Apple Salad with Cider Vinaigrette image

Categories Salad Fruit Vegetable Side No-Cook Picnic Backyard BBQ Vinegar Apple Pecan Fennel Arugula Fall Honey Bon Appétit

Yield Makes 4 servings

Number Of Ingredients 8

Ingredients

1/2 cup unfiltered apple cider or apple juice
3 tablespoons extra-virgin olive oil
2 tablespoons apple cider vinegar
1 teaspoon honey
1 large Granny Smith apple, quartered, cored, thinly sliced
1 medium-size fresh fennel bulb, trimmed, thinly sliced
2 cups arugula (about 3 ounces)
1/2 cup pecans (about 2 ounces), toasted

Steps:

Whisk first 4 ingredients in medium bowl to blend; season dressing with salt and pepper. Combine apple, fennel and arugula in large bowl. Toss with enough dressing to coat. Mound salad on 4 plates; sprinkle with pecans.

FENNEL, APPLE, AND GORGONZOLA SALAD

Fennel, Apple, and Gorgonzola Salad image

Make and share this Fennel, Apple, and Gorgonzola Salad recipe from Food.com.

Provided by dicentra

Categories Vegetable

Time 15m

Yield 4 serving(s)

Number Of Ingredients 6

Ingredients

1 1/2 tablespoons fresh lemon juice
1 tablespoon extra virgin olive oil
1 1/2 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)

Steps:

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.

Nutrition Facts : Calories 221.8, Fat 11.9, SaturatedFat 5.8, Cholesterol 21.3, Sodium 458.4, Carbohydrate 23.9, Fiber 5.7, Sugar 11.8, Protein 8

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