Combining two fall favorites to make a crispy and refreshing salad, this week's choice is the Fennel Apple Salad with Mustard Vinaigrette.
1 cup red apples, cored thinly sliced
¼ cup fennel fronds
¼ cup gorgonzola cheese
1 tablespoon whole grain mustard
1 tablespoon white wine vinegar
¼ cup extra virgin olive oil
Salt and pepper to taste
In a medium stainless steel bowl, combine white wine vinegar and whole grain mustard. Add extra virgin olive oil in a very thin stream. It is crucial to add the oil slowly so that it properly emulsifies with the vinegar. If you add the oil too quickly the oil and vinegar will remain separate. Add salt to taste. Toss fennel stalks in dressing. Arrange apples on salad plate, then add dressed fennel stalks, gorgonzola cheese, and garnish with fennel fronds.
The hint of citrus the Cono Sur Sustainable Chardonnay 2006 is a perfect match to the flavors in our Fennel Apple Salad with Mustard Vinaigrette- it's just like the salad: crisp and refreshing!
Delicious enough to share?