Salads | Fennel Salad with Dates & Blue Cheese
M=Meat | P=Parve (no meat, no dairy) | D=Dairy | VEG=Vegetarian | V=Vegan | GF=Gluten Free
Fennel Salad with Dates & Blue Cheese
D | VEG | GF
Fennel can be a controversial ingredient. It is slightly sweet and tastes faintly like licorice. If you like it, you love it. If you don’t, you don’t. Same with blue cheese. If you don't like blue cheese, use feta.
To enhance the sweetness of this salad just a little bit, try a champagne or sherry vinegar. Otherwise, white wine vinegar works just fine.
Click here to print.
D | VEG | GF
Fennel can be a controversial ingredient. It is slightly sweet and tastes faintly like licorice. If you like it, you love it. If you don’t, you don’t. Same with blue cheese. If you don't like blue cheese, use feta.
To enhance the sweetness of this salad just a little bit, try a champagne or sherry vinegar. Otherwise, white wine vinegar works just fine.
Click here to print.
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Ingredients for Salad
2 sm or 1 lg fennel bulb, sliced thin with some green fronds reserved 1 sm red onion, sliced thin 2 oz (about 4-5 lg) dried dates, sliced pole to pole 4 oz blue cheese, crumbled For the Dressing 4 TBSP extra virgin olive oil 2 TBSP white wine vinegar 1 TBSP honey or agave Salt & freshly ground pepper to taste |
Directions
You can assemble this salad in two ways. Toss it like a regular salad or layer the ingredients on a platter. 1. Assemble the salad ingredients as you like. 2. In a small bowl, whisk dressing ingredients together. Or add ingredients to a small jar and shake. Pour dressing over salad; garnish with reserved fronds. Serve cold. |