Fruit and Fennel Salad with Gorgonzola

By t1bishop

The sharp flavors of the Gorgonzola are enhanced by the fruit's sweetness in this winter salad.

Ingredients

• 1.4 cup Organic Balsamic Vinegar*
• 2 tablespoons olive oil
• 2 tablespoons minced shallot*
• 2 medium fennel bulbs
• 3 cups Organic Baby Arugula Salad*
• 3 medium red apples or pears* or combination of both, cored and thinly sliced
• 2/3 cup pistachio nuts or broken walnuts*, toasted (see tip following recipe)
• 3 ounces Gorgonzola or other blue cheese, coarsely crumbled (3/4 cup)
• 1/3 cup dried cranberries

Details

Servings 8
Preparation time 25mins
Cooking time 25mins

Preparation

Step 1

ONE - For dressing: In a screw-top jar, combine balsamic vinegar,oil and shallot. Cover and shake well.
TWO - Trim fennel of fronds. Cut fennel bulbs in half lengthwise; remove cores. Cut fennel crosswise into thin slices.
THREE - In a large bowl, or on eight plates, arrange the arugula, followed by the apples and/or pears and fennel. Drizzle with dressing. Sprinkle with nuts, cheese and cranberries.

TIP; To toast nuts, spread the nuts in a single layer in a shallow baking pan. Bake in a 350°F oven for 8 to 10 minutes or until light golden brown, watching
carefully and stirring once or twice so the
nuts don't burn.