Recipe: Fennel & Apple Salad with Pecans & Gorgonzola

Ingredients:

2 bunches baby fennel
2 large, crisp apples (we used Pink Ladies)
1 cup pecans, toasted
1/2 cup gorgonzola cheese, crumbled
Drew’s All Natural Rosemary Balsamic Dressing

Instructions:

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 pecans and cheese and dress with vinaigrette to taste. Garnish with reserved chopped fennel fronds and serve cold.