| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains |
|
Salads |
1 |
Servings |
INGREDIENTS
|
|
—–CRAIG GARDINER KNHT09A—– |
| 2 |
|
Bulbs fennel; thinly slice (I mean very thin) |
| 2 |
|
Ripe apples (unpeeled) |
| 1 |
oz |
Roquefort (about) |
| 2 |
tb |
Red wine vinegar |
| 1 |
pn |
Salt and pepper |
| 6 |
tb |
Extra virgin olive oil |
| 2 |
tb |
Toasted walnuts (up To 3) |
INSTRUCTIONS
COMBINE WITH
DRESSING
WHISK IN
Here's my favorite: Thinly slice two bulbs of fennel (I mean very thin).
Combine with 2 ripe apples, unpeeled, cored and thinly sliced. Make a
dressing of about ounce of roquefort, 2 T red wine vinegar, pinch of salt
and pepper and whisk in 6 T extra virgin olive oil. Combine with
fennel/apple and 2-3 T toasted walnuts and serve immediately. Must be done
at last minute. Good luck. Craig MM format Norma Wrenn npxr56b
Posted to MC-Recipe Digest V1 #757 by Nancy Berry <nlberry@prodigy.net> on
Aug 22, 1997
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