Fennel And Apple Salad With Blue Cheese And Pecans - cooking recipe

Ingredients

Dressing
1 1/2 tablespoons fresh lemon juice
1 1/2 tablespoons white wine vinegar
1 teaspoon Dijon mustard
1/4 cup extra virgin olive oil
kosher salt
fresh ground black pepper
Salad
1 large fennel bulb, halved lengthwise, cored and sliced crosswise paper thin
1 tablespoon finely chopped fennel leaves
1 granny smith apple, peeled and cut into matchsticks
1 cup blue cheese, crumbled (about 4 ounces)
3/4 cup pecan halves, toasted

Preparation

In a large bowl, whisk the lemon juice, vinegar and mustard. Gradually whisk in the oil and season with salt and pepper.
Add the fennel fronds and apple and season with salt and pepper and toss. Garnish with blue cheese and pecans and serve right away.