Food & Cooking Recipes Salad Recipes Fennel, Apple, and Blue Cheese Salad 3.2 (9) 1 Review By Martha Stewart Test Kitchen Martha Stewart Test Kitchen The recipes developed by our test kitchen team have undergone a rigorous process of development and testing, ensuring that every element is optimal, from ingredient amounts to method and cooking time. This process includes triple-testing recipes to ensure they meet our high standards. The many stellar cooks and food editors who have been part of our team include Sarah Carey, Lucinda Scala Quinn, Jennifer Aaronson, Shira Bocar, Anna Kovel, Greg Lofts, Riley Wofford, Lauren Tyrell, and Lindsay Leopold. Editorial Guidelines Updated on August 31, 2017 Print Rate It Share Share Tweet Pin Email Servings: 4 Ingredients 1 tablespoon sherry-wine vinegar Pinch of coarse salt Pinch of freshly ground pepper Pinch of sugar 3 tablespoons olive oil 3 ounces crumbled blue cheese, preferably Maytag Blue ⅓ cup toasted walnuts 1 medium bulb fennel, trimmed and very thinly sliced crosswise on a mandoline 1 medium Granny Smith apple, cored and very thinly sliced on a mandoline 1 head Boston lettuce, rinsed, torn into pieces, and spun dry Directions In a large bowl, whisk to combine vinegar, salt, pepper, and sugar. While continuing to whisk, slowly drizzle in oil, until combined. Add cheese, walnuts, fennel, and apple to the vinaigrette. Toss to combine. Add lettuce, and toss again. Transfer to a platter. Serve immediately. Rate it Print