Salad with Fennel, Dried Cherries, Walnuts, and Roquefort

Name: Salad with Fennel, Dried Cherries, Walnuts, and Roquefort
Yield: Serves 6 as a first course
Ingredients: 2 teaspoons, honey; 3 tablespoons, red wine vinegar; 1/2 cup, dried sweet cherries or cranberries; 3 tablespoons, extra-virgin olive oil; , Salt and ground black pepper; 1 small bulb, fennel, trimmed of stalks and sliced very thin (about 1 1/2 cups), fronds chopped coarse (about 1/4 cup); 1 small head, red leaf lettuce (or green), washed, dried, and torn into bite-size pieces (7 cups); 1 small head, radicchio, quartered, cored, and cut crosswise into 1/8-inch-wide strips (about 3 cups); 1/2 cup, chopped walnuts, toasted in medium skillet over medium heat until fragrant, about 4 minutes; 6 ounces, Roquefort cheese, crumbled (about 1 1/2 cups)

Side Dishes
Cheese
Vegetables
Vegetarian
Quick
Salads
Thanksgiving
Holiday

Appears in Cook's Illustrated November/December 2004

Blue cheese makes an interesting dinner guest, inviting a wide range of other ingredients--sweet, tart, bitter, and crunchy--to the table.

SERVES 6 as a first course

TIME 35 minutes

Salad with Fennel, Dried Cherries, Walnuts, and Roquefort

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