2 bunches baby fennel or 1 regular bulb
2 large, crisp apples (honey crisp, jazz, gala, pink lady)
Handful of bitter salad greens, like mizuna
Handful of baby arugula, washed and dried
1 cup pecans, toasted
1/2 cup gorgonzola cheese, crumbled
Your favorite Balsamic Vinaigrette
Wash and thinly slice the fennel bulbs. Chop and reserve fennel fronds for garnish. Core and chop the apples (peel if desired; the skins are actually quite lovely and give the salad a nice color!). Toss fennel and apples with greens, pecans and cheese and dress with vinaigrette to taste. Garnish with reserved chopped fennel fronds and serve cold.