Honeycrisp Apple Salad Stack - cooking recipe

Ingredients

Salad
2 cups water
1 lemon, juiced
2 honeycrisp apples, thinly sliced
2 pears, thinly sliced
1 fennel bulb, cored and thinly sliced
1 cup baby arugula
4 ounces blue cheese
Dressing
1 tablespoon red wine vinegar
1/4 cup olive oil
1/2 teaspoon salt
1/2 teaspoon fresh ground pepper

Preparation

In a large bowl, combine water and juice of one lemon. Thinly slice the apples, pears, and fennel and place the slices in the lemon-water immediately to prevent browning.
To make the vinaigrette, whisk together the dressing ingredients.
Drain the sliced fruits. Stack the sliced fruits, layering bleu cheese and arugula between the pieces. (Each stack should be about 3 layers high.).
Garnish with arugula leaves. Drizzle vinaigrette over top. Salt and pepper to taste.