Fennel Salad with Blue Cheese and Walnuts
cored and thinly sliced
apple cider vinegar
coarsely chopped walnuts
day-old sourdough bread,
crusts removed and bread torn into bite-size pieces
salad greens of choice,
such as mesclun, arugula, baby spinach
Finely sliced radishes,
Edible flower blossoms,
for garnish, if desired
Preheat the oven to 325°F and line two baking sheets with aluminum foil.
In a small bowl, toss together the fennel, apple cider vinegar, and canola oil until the fennel is glistening. Season with salt. Arrange on one of the prepared baking sheets.
Bake the fennel until it is tender, about 12 minutes. Let cool to room temperature.
Meanwhile, arrange the walnuts on the second baking sheet and bake until toasted, about 6 minutes. Watch carefully, as they can brown quickly.
In a nonstick skillet over medium heat, melt the butter. Add the bread pieces and fry until they are slightly crispy and golden brown, about 4 minutes. Season with salt.
Evenly distribute the greens among four plates. Top with the fennel, walnuts, and toasted bread and then garnish with the blue cheese before serving.