Apple, Celery Root, And Fennel Salad

Ingredients:

• 1/4
  cup walnut oil or sunflower oil
• 2
  tablespoons cider vinegar
• 1
  tablespoon lemon juice
• 1
  small shallot, finely chopped (2 tablespoons)
• 1
  teaspoon honey mustard
• 1/4
  teaspoon salt
• 1/4
  teaspoon ground black pepper
• 4
  cups torn curly endive
• 1
  head butterhead (Boston) lettuce, torn
• 1
  red apple, cored and cut into matchstick-size pieces (1-3/4 cups)
• 1
  small celery root, peeled and cut into matchstick-size pieces (2 cups)
• 1
  small fennel bulb, trimmed, halved, and thinly sliced (1 cup)
• 2
  ounces shredded blue cheese* or feta cheese
• 1/3
  cup chopped walnuts, toasted

Directions:

1. For the dressing, in a screw-top jar combine oil, cider vinegar, lemon juice, shallot, honey mustard, salt, and pepper. Cover and shake well.
2. In a large bowl combine endive and butterhead lettuce. Add three-fourths of the dressing; toss to coat. Divide mixture among salad plates.
3. In the same bowl combine apple, celery root, and fennel. Toss with remaining dressing to coat. Divide evenly over greens. Top each salad with blue cheese and walnuts.

From the Test Kitchen

*TIP:

To make it easy to grate the blue cheese or feta cheese, buy a whole wedge (rather than crumbled) and freeze for 30 minutes before grating.

MAKE-AHEAD DIRECTIONS:

Prepare and store dressing in the refrigerator for up to 3 days. Bring dressing to room temperature before using. Continue as directed in Step 2.

Source: bhg.com