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Apple Fennel Salad

Serves 4 to 6


1 Granny Smith apple
1 Red Delicious apple (or red apple of your choice)
1 large fennel bulb
1/2 cup of apple cider
3 tablespoons of apple cider vinegar (adjust to taste)
1 teaspoon Dijon mustard
3 tablespoons of extra-virgin olive oil or canola oil
freshly ground black pepper and salt
6 oz.  Rosenborg Extra Creamy Danish Blue Cheese or your favorite blue cheese
walnuts, chopped
bowl of ice water

Clean the fennel bulb and remove any rough outer edges.  Slice the bulb in half and remove the core.  Slice the bulb with a sharp knife and cut the slices into1/4-inch match sticks.  Place the fennel in the bowl of ice water for about 30 minutes.  

Add a pinch of salt and pepper to a bowl.  Add the apple cider vinegar to bowl and whisk.  Then add the mustard and apple cider and whisk again.   Slowly whisk in the olive oil.  Taste the vinaigrette and adjust the ratio of oil and apple cider vinegar to your taste. 

Cut the apples in half, but do not peel. Core and slice the apples, then cut into 1/4-inch match sticks.  Add the apples to a bowl and toss with a small amount of the dressing.  Slowly add more of the dressing until the apples are coated to your taste.  Remove the fennel from the ice water, dry and add to the bowl with the apples.  Mix and add more dressing, if necessary, again to your taste.  Top with the crumbled blue cheese, chopped walnuts, toss again and serve.