FENNEL, GRAPE & GORGONZOLA SALAD
- 1 lg. bulb fennel bulb
- 2 tbsp.extra virgin olive oil
- 1 tbsp. fresh lemon juice, halved
- 1/2 cup black grapes, seeded
- 2 oz. Gorgonzola cheese, crumbled (about 1/2 cup)
- 1 cup thinly sliced radish
- 1 cup sliced romaine
Trim fennel stalks flush with bulb and discard any tough outer layers. Halve bulb lengthwise, discard core, and slice fennel thin. In a bowl toss together fennel, oil, lemon juice, and salt and pepper to taste and let stand 10 minutes. Add grapes, Gorgonzola, radicchio, and romaine and toss to combine.
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