Apple and Fennel Salad With Sambuca-Lemon Zest Vinaigrette

By akselden

Ingredients

• FOR VINAIGRETTE:
• 3 fennel bulbs sliced paper-thin
• 2 tart apples such as Macintosh, unpeeled
• and thinly sliced
• 1/4 cup thinly sliced basil
• 12 chestnuts, cross cut in flat side
• 12 ounces blue cheese, preferably Cabrales from Spain
• 1 ounce Sambuca
• 1/3 cup extra virgin olive oil
• 2 tablespoons apple cider vinegar
• 1 tablespoon clover honey
• 1 tablespoon very fine lemon zest
• 1 tablespoon fresh lemon juice
• 1 tablespoon minced shallots
• 2 teaspoons kosher salt
• 1/2 teaspoon freshly ground black pepper

Preparation

Step 1

Preheat oven to 350°. Combine fennel and apples, mix with basil and refrigerate covered. Roast chestnuts for about 4-5 minutes to crack shell. When cool enough to handle, shell, chop coarsely and add to fennel mixture. In small bowl, whisk all vinaigrette ingredients until emulsified. Immediately dress fennel and toss to combine. To serve: Divide among six plates, top with cheese and serve immediately.