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



Ingredient Checklist


Instructions Checklist
  • 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.

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.