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  • 6servings
  • 10minutes

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Nutrition Info . . .

NutrientsProteins, Lipids, Carbohydrates, Cellulose
VitaminsB2, B3, B9, B12, C
MineralsNatrium, Chromium, Calcium, Phosphorus, Cobalt

Ingredients Jump to Instructions ↓

  1. 2 large heads fennel, core removed, fronds reserved, and thinly sliced

  2. 3 large endives, core removed, and thinly sliced

  3. 1/3 cup dry rose wine, preferably Provencal-style

  4. 1 lemon, juiced

  5. 1 small orange , juiced

  6. 1 1/2 teaspoons sugar (preferably superfine)

  7. 1 large shallot, finely minced

  8. A couple pinches salt

  9. 10 grinds freshly ground black pepper

  10. 1/3 to 1/2 cup safflower or canola oil

  11. 1 to 1 1/2 cups walnuts halves, toasted

  12. 4 ounces Danish or other mild blue cheese

Instructions Jump to Ingredients ↑

  1. Combine fennel, endive and reserved fennel fronds in a large mixing bowl. In a separate bowl, whisk together the wine, citrus juice, sugar, shallot , salt, pepper, and oil until combined. Toss fennel and endive with dressing . Toss in the toasted walnut halves and crumbled blue cheese and serve immediately.

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