Frisee and Fennel with Dried Apricots and Crumbled Roquefort

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Roquefort and frisee is one of our favorite combinations. The addition of shaved fennel and dried apricots adds complexity to the mixture.

Martha Stewart Living, June 2000

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Credit: Lisa Hubbard

Recipe Summary

Servings:

Ingredients

2 small heads frisee
1 to 2 bulbs fennel, depending on size of bulb and thinness of slices
1/2 cup dried apricots, cut into 1/4-inch-thick strips
4 to 5 ounces Roquefort cheese
4 tablespoons extra-virgin olive oil
Coarse salt and freshly ground pepper

Directions

Step 1
Discard outer leaves of frisee. Tear remaining frisee into bite-size pieces, and place in serving bowl.

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Step 2
Using a mandoline or very sharp knife, shave fennel as thin as possible. Transfer to the serving bowl.
Step 3
Scatter apricots over salad. Crumble Roquefort directly into serving bowl. Just before serving, drizzle with olive oil, season with salt and pepper; toss, and serve.

Cook's Notes

Blue cheese should always be kept cold and crumbled into a salad right before serving. No matter how fiery the greens, the cheese will always take over if the salad is tossed and set aside to meld.

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Frisee and Fennel with Dried Apricots and Crumbled Roquefort

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Recipe Summary

Ingredients

Directions

Cook's Notes

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Frisee and Fennel with Dried Apricots and Crumbled Roquefort

Gallery

Recipe Summary

Ingredients

Directions

Cook's Notes

Reviews

All Reviews for Frisee and Fennel with Dried Apricots and Crumbled Roquefort