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Western Waldorf Salad
Topped with hazelnut pieces, blue cheese and snipped fennel tops, this salad is best served with sourdough rolls.
- In a medium bowl, toss diced apple with lemon juice; toss in grape halves and sliced fennel. In small bowl, stir together oil, vinegar, mustard, salt and pepper; pour over apple mixture and toss well. Portion onto four salad plates; top each salad with some hazelnut pieces, blue cheese and snipped fennel tops.
- Serves 4.
- * Mango vinegar is available in many supermarkets and specialty food stores.
- ** To toast nuts: Place on shallow baking pan; toast in 350 degrees F. oven for 8-10 minutes until richly brown.