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Frisee and Fennel with Dried Apricots and Crumbled Roquefort

Recipe photo courtesy of Lisa Hubbard

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

Source: Martha Stewart Living, June 2000
Servings

Ingredients

Directions

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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