Fennel, Spinach, Roquefort and Walnut Salad |
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Prep Time: 30 Minutes Cook Time: 10 Minutes |
Ready In: 40 Minutes Servings: 4 |
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From Gourmet Magazine's November 1990 issue. Ingredients:
1 fennel bulb, about 3/4 pound, trimmed and quartered lengthwise and sliced thin lengthwise |
1/4 lb fresh baby spinach, trimmed, washed and spun dry |
1/2 cup walnuts, coarsely chopped, and lightly toasted |
1/3 cup roquefort cheese, crumbled (you can substitue any other fine quality blue cheese) |
1 1/2 tablespoons sherry wine vinegar |
2 tablespoons vegetable oil |
2 tablespoons walnut oil |
Directions:
1. In a salad bowl, toss together the fennel, spinach, walnuts and the Roquefort.
2. In a small bowl whisk together the vinegar, with salt and freshly ground pepper to taste. Add the oils in a slow strem while continuing to whisk, whisking the dressing until it is emulsified.
3. Drizzle the dressing over the salad and toss it well.
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