Recipe for Winter Apple Salad with Fennel and Gorgonzola

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Yield:

6 Servings

Ingredients:

Amount	Ingredient
	BALSAMIC VINAIGRETTE ----------------
1/3 cup	Extra virgin olive oil
2 tbl	Balsamic vinegar
1/2 tsp	Salt
1/4 tsp	Ground pepper, fresh
1 x	Garlic clove, cut in half
	----------------- SALAD ----------------
2 x	Apples, eating variety
	(Fuji, Elstar, Cortland, Criterion), unpeeled, cored, and thinly sliced
1 cup	Fennel bulbs, diced
3 cup	Romaine lettuce, bite-size pieces
2 cup	Curly endive, bite-size pieces
2 cup	Boston lettuce, bite-size pieces

Instructions:

Instructions: To prepare balsamic vinaigrette, combine oil, vinegar, salt, pepper and garlic in small jar with tight-fitting lid. Shake and let stand 20 minutes or refrigerate up to 2 days. Discard garlic. To prepare salad, place apples and fennel in bottom of large salad bowl. Toss with vinaigrette. Layer romaine, endive and butter lettuce on top. Cover with damp paper towel and refrigerate up to 4 hours. When ready to serve, sprinkle cheese on top and toss well.

Yield: 6 to 8 servings.

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