Fennel and Blue Cheese Salad
|Fennel bulbs||2 Large|
|Safflower oil/Olive oil||1⁄3 Cup (5.33 tbs)|
|White wine vinegar||1 1⁄2 Tablespoon|
|Dijon style mustard||1 Teaspoon|
|Ground pepper||To Taste|
|Green onion/Shallot||1 , chopped|
|Chopped parsley/Endive / chicory||2 Tablespoon|
|Crumbled blue cheese||2 Ounce|
|Hard cooked eggs||3 , cut into wedges|
|Cherry tomatoes||1 Dozen, halved|
Trim fennel and slice thinly.
Place, in a salad bowl.
Slice radishes and add to bowl.
Peel and halve cucumber lengthwise, then slice and add to bowl.
Combine the oil, vinegar, lemon juice, mustard, salt, and pepper; whisk until blended.
Mix in onion and parsley, and pour over the salad.
Spoon onto endive arranged on a flat platter and scatter cheese over it.
Ring with eggs, tomatoes, and olives.
Contains 175 calories per serving.