Fennel-Spinach-Roquefort And Walnut Salad - cooking recipe

Ingredients

1 fennel bulb (about 3/4 lb.), trimmed, quartered lengthwise, sliced thin
1/4 lb. fresh spinach, washed and dried
1/2 c. walnuts, chopped coarse and toasted lightly
1/3 c. crumbled Roquefort or other fine quality Blue cheese
1 1/2 Tbsp. sherry vinegar
2 Tbsp. vegetable oil
2 Tbsp. walnut oil

Preparation

In a salad bowl toss together the fennel, spinach, walnuts and Roquefort.
In a small bowl whisk together the vinegar, salt and pepper to taste, add oils in a slow stream whisking, and whisk the dressing until emulsified.
Drizzle the dressing over the salad and toss it well.