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Broccoli and Fennel Salad with Blue Cheese & Walnuts

Broccoli and Fennel Salad with Blue Cheese & Walnuts
Author: 
Recipe type: Salad
Serves: 4
 

Ingredients
  • 3 Tbsp. Driftless Sunflower Oil
  • 2 Tbsp. fresh lemon juice
  • 1 tsp. dijon mustard
  • 1 Tbsp. shallots or green onions, minced
  • salt & pepper taste
  • 2½ cups broccoli florets (can substitute cauliflower, green beans or snap peas)
  • 1 small fennel bulb, cored & thinly sliced
  • ⅓ c. walnuts, chopped & toasted
  • ⅓ c. blue cheese, crumbled
  • fennel leaves, for garnish

Instructions
  1. Whisk together oil, lemon juice, mustard, onions, salt & pepper in a medium sized serving bowl.
  2. Blanch broccoli in boiling salted water for 1-2 minutes, drain, cool in ice water, & drain. Add to dressing with sliced fennel & toss with walnuts & blue cheese.
  3. Garnish with fennel leaves. Serve cold or at room temperature.

 

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