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Frisee and Fennel with Dried Apricots and Crumbled Roquefort

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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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