Salad with Fennel, Dried Cherries, Walnuts, and Roquefort | America's Test Kitchen

Name: Salad with Fennel, Dried Cherries, Walnuts, and Roquefort | America's Test Kitchen
Ingredients: 2 teaspoons honey; 3 tablespoons red wine vinegar; 1/2 cup dried sweet cherries or cranberries; 3 tablespoons extra-virgin olive oil; Salt and ground black pepper; 1 small bulb fennel, trimmed of stalks and sliced very thin (about 1 1/2 cups), fronds chopped coarse (about 1/4 cup); 1 small head red leaf lettuce (or green), washed, dried, and torn into bite-size pieces (7 cups); 1 small head radicchio, quartered, cored, and cut crosswise into 1/8-inch-wide strips (about 3 cups); 1/2 cup chopped walnuts, toasted in medium skillet over medium heat until fragrant, about 4 minutes; 6 ounces Roquefort cheese, crumbled (about 1 1/2 cups)

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Blue cheese makes an interesting dinner guest, inviting a wide range of other ingredients--sweet, tart, bitter, and crunchy--to the table.

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Ingredients

2 teaspoons honey
3 tablespoons red wine vinegar
1/2 cup dried sweet cherries or cranberries
3 tablespoons extra-virgin olive oil
Salt and ground black pepper
1 small bulb fennel, trimmed of stalks and sliced very thin (about 1 1/2 cups), fronds chopped coarse (about 1/4 cup)
1 small head red leaf lettuce (or green), washed, dried, and torn into bite-size pieces (7 cups)
1 small head radicchio, quartered, cored, and cut crosswise into 1/8-inch-wide strips (about 3 cups)
1/2 cup chopped walnuts, toasted in medium skillet over medium heat until fragrant, about 4 minutes
6 ounces Roquefort cheese, crumbled (about 1 1/2 cups)