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• 2 large Fuji or Gala apples, cored and diced
• 1 tablespoon lemon juice
• 1/2 cup seedless red grapes, halved
• 1/2 medium fennel bulb, thinly sliced
• 2 tablespoons California walnut oil
• 2 tablespoons Mango vinegar * (or cider vinegar, if desired)
• 1 teaspoon Dijon-style mustard
• 1/2 teaspoon salt
• 1/4 teaspoon ground black pepper
• 4 tablespoons hazelnut pieces, toasted **
• 3 tablespoons crumbled blue cheese
• Fresh fennel tops, snipped for garnish
In a medium bowl, toss diced apple with lemon juice; toss in grape halves and sliced fennel.
In small bowl, stir together oil, vinegar, mustard, salt and pepper; pour over apple mixture and toss well.
Portion onto four salad plates; top each salad with some hazelnut pieces, blue cheese and snipped fennel tops.
* Mango vinegar is available in many supermarkets and specialty food stores.
** To toast nuts: Place on shallow baking pan; toast in 350 degrees F. oven for 8-10 minutes until richly brown.
Topped with hazelnut pieces, blue cheese and snipped fennel tops, this salad is best served with sourdough rolls.
Calories 210 calories; Protein 3 grams; Fat 13 grams; Sodium 410 milligrams; Cholesterol 5 milligrams; Saturated Fat 2 grams; Carbohydrates 24 grams
Recipe courtesy of National Pork Board.
For more information about The Other White Meat, visit TheOtherWhiteMeat.com
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