Food & Cooking Recipes Salad Recipes Fennel-and-Apple Salad with Goat Cheese Be the first to rate & review! By Martha Stewart Test Kitchen Martha Stewart Test Kitchen The recipes developed by our test kitchen team have undergone a rigorous process of development and testing, ensuring that every element is optimal, from ingredient amounts to method and cooking time. This process includes triple-testing recipes to ensure they meet our high standards. The many stellar cooks and food editors who have been part of our team include Sarah Carey, Lucinda Scala Quinn, Jennifer Aaronson, Shira Bocar, Anna Kovel, Greg Lofts, Riley Wofford, Lauren Tyrell, and Lindsay Leopold. Editorial Guidelines Updated on May 16, 2017 Print Rate It Share Share Tweet Pin Email Servings: 10 This fresh and crunchy salad feeds a crowd. Ingredients 2 medium fennel bulbs (2 ¼ pounds total) 2 stalks celery, trimmed, strung with a vegetable peeler 1 Fuji apple 2 lemons ¾ cup dried apricots, torn into bite-size pieces ¼ cup unsalted pistachios, coarsely chopped, plus 1 tablespoon for garnish 1 tablespoon extra-virgin olive oil ½ teaspoon salt ⅛ teaspoon freshly ground pepper 1 four-ounce log fresh goat cheese Directions Trim tops and bottoms of fennels; peel outer layer. Slice lengthwise as thinly as possible. Transfer to large bowl. Cut celery on diagonal into very thin slices; add to bowl. Quarter and core unpeeled apple. Cut each quarter lengthwise into very thin slices. Place in small bowl; squeeze juice from one lemon over apples; toss. Add to fennel. Add apricots and 1/4 cup chopped nuts to fennel. Squeeze remaining lemon over salad. Drizzle with oil, salt, and pepper; toss. Transfer to serving bowl. Crumble goat cheese over top; sprinkle with remaining 1 tablespoon nuts. Variations Fuji apple can be replaced with another sweet, crisp apple. Pistachios can be replaced with almonds. Rate it Print