Fennel and Apple Chopped Salad

By norsegal8

Ingredients

• 1 medium cucumber, peeled, halved lengthwise, seeded, and cut into 1/2-inch dice (about 1 1/4 cups)
• Table salt
• 3 tablespoons extra-virgin olive oil
• 3 tablespoons white wine vinegar
• 1 medium fennel bulb, halved lengthwise, cored, and cut into 1/4-inch dice (about 1 1/2 cups)
• 2 Braeburn, Jonagold, or Red Delicious apples, cored and cut into 1/4-inch dice (about 2 cups)
• 1/2 small red onion, minced (about 1/4 cup)
• 1/4 cup fresh tarragon leaves, coarsely chopped
• 1 romaine heart, cut into 1/2-inch pieces (about 3 cups)
• 1/2 cup coarsely chopped walnuts, toasted
• Ground black pepper
• 4 ounces crumbled goat cheese

Details

Servings 4

Preparation

Step 1

1. Combine cucumber and ½ teaspoon salt in colander set over bowl and let stand 15 minutes.

2. Whisk oil and vinegar together in large bowl. Add drained cucumber, fennel, apples, onion, and tarragon; toss and let stand at room temperature to blend flavors, 5 minutes.

3. Add romaine and walnuts; toss to combine. Season with salt and pepper. Divide salad among plates; top each with some goat cheese and serve.