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
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.