Salad With Fennel, Dried Cherries, Walnuts, And Roquefort
Serves 6
Ingredients
3 tablespoons red wine vinegar
2 teaspoons honey
1⁄2 cup dried sweet cherries or cranberries
3 tablespoons extra-virgin olive oil
Salt and pepper
1 small fennel bulb, fronds chopped (1⁄4 cup), stalks discarded, bulb sliced very thin (1 cup)
1 small head red or green leaf lettuce (8 ounces), torn into bite-size pieces
1 small head radicchio (6 ounces), quartered, cored, and cut crosswise into 1⁄8-inch-wide strips
1⁄2 cup walnuts, toasted and chopped
6 ounces Roquefort cheese, crumbled (1-1⁄2 cups)
Instructions
- Whisk vinegar and honey in medium microwave-safe bowl; stir in cherries. Cover with plastic wrap, cut several steam vents in plastic, and microwave on high until cherries are plump, about 1 minute. Whisk in oil, 1⁄4 teaspoon salt, and 1⁄8 teaspoon pepper; while mixture is still warm, add sliced fennel bulb and toss to combine. Let cool to room temperature.
- Toss lettuce, radicchio, fennel fronds, and dried cherry mixture in large bowl; season to taste with salt and pepper. Divide salad among individual plates; top each with portion of nuts and Roquefort. Serve immediately.
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