Three French Cheeses with an Apple, Fennel, and Walnut Salad

  • Active Time 15m
  • Total Time 1h

Serves 6

So many cheese would be compatible with this palate-refreshing salad, but here's one appealing trio: Reblochon, Valencay and Fourme d'Ambert. Another option would be Chantal, Roquefort or Bleu de Gex and Sainte-Maure. Make the salad in fall and winter, when fennel and apples are at their best.

ingredients

  • 5 tablespoons extra-virgin olive oil
  • 2 tablespoons lemon juice
  • 1 large shallot, minced
  • Salt and freshly ground black pepper to taste
  • 3/4 cup walnuts
  • 2 large fennel bupounds
  • 1 red apple, quartered and cored
  • 3 tablespoons chopped Italian parsley
  • 1 1/2 pounds French cheese of 3 varieties

directions

In a small bowl, whisk together the olive oil, lemon juice, shallot and salt and pepper to taste. Let stand for 30 minutes to allow the shallot flavor to mellow. Taste and adjust the balance as needed.

Preheat the oven to 350 degrees F. Toast the walnuts on a baking sheet until fragrant and lightly colored, about 15 minutes. Let cool, then break into small pieces by hand or chop coarsely.

Cut off and discard the fennel stalks, if attached. Remove the outer layer of the bulb if it is bruised or thick and fibrous. Halve the bulb and thinly slice crosswise; you can do this by hand with a sharp knife, but a vegetable slicer, such as a mandoline, makes the task easier. Cut the apple quarters crosswise into thin slices. In a large bowl, combine the fennel, apple, walnuts, and parsley. Add the dressing and toss well. Taste and adjust the seasoning.

Pass the salad and cheeses separately.

Recipe reprinted by permission of Chronicle. All rights reserved.

RecID 4785

nutrition information per serving

697 calories; 60g total fat; 133mg cholesterol; 514mg sodium; 16g carbohydrates; 5g fiber; 27g protein

These nutrition facts are calculated according to the ingredients listed in this recipe. Any substitutions will change these facts. Although we strive for accuracy, please note that food manufacturers occasionally change their food formulas, which could affect the calculations as shown.

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