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