Frisee and Fennel with Dried Apricots and Crumbled Roquefort

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

Using a mandoline or very sharp knife, shave fennel as thin as possible. Transfer to the serving bowl.

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.