| Home | Features | Cooking Dictionary | Cook-&-Book Reviews | Read the Articles |

Appetizer Recipes Bar & Brownie Recipes Beef & Veal Recipes Beverage & Drink Recipes Bread Recipes Breakfast Recipes Cake & Frosting Recipes Candy Recipes Chicken Recipes Cookie Recipes Dessert Recipes Ground Meat & Sausage Holiday Recipes International Recipes Lamb Recipes Pet Recipes Pie & Pie Crust Recipes Pork & Ham Recipes Salad & Dressing Recipes Sandwich Recipes Sauce & Condiment Recipes Seafood & Fish Recipes Sidedish Recipes Soup & Stew Recipes Special Diets Recipes Turkey Recipes Vegetarian Entree Recipes Wild Game Recipes

Topped with hazelnut pieces, blue cheese and snipped fennel tops, this salad is best served with sourdough rolls.

2 large Fuji or Gala apples, cored and diced
1 tablespoon lemon juice
1/2 cup seedless red grapes, halved
1/2 medium fennel bulb, thinly sliced
2 tablespoons California walnut oil
2 tablespoons Mango vinegar * (or cider vinegar, if desired)
1 teaspoon Dijon-style mustard
1/2 teaspoon salt
1/4 teaspoon ground black pepper
4 tablespoons hazelnut pieces, toasted **
3 tablespoons crumbled blue cheese
Fresh fennel tops, snipped for garnish

1. In a medium bowl, toss diced apple with lemon juice; toss in grape halves and sliced fennel.
2. In small bowl, stir together oil, vinegar, mustard, salt and pepper; pour over apple mixture and toss well.
3. Portion onto four salad plates; top each salad with some hazelnut pieces, blue cheese and snipped fennel tops.

Serves 4.

* Mango vinegar is available in many supermarkets and specialty food stores.

** To toast nuts: Place on shallow baking pan; toast in 350 degrees F. oven for 8-10 minutes until richly brown.

Nutrition Facts
Calories 210 calories
Protein 3 grams
Fat 13 grams
Sodium 410 milligrams
Cholesterol 5 milligrams
Saturated Fat 2 grams
Carbohydrates 24 grams

Recipe provided courtesy of Pork, The Other White Meat.