Apple, fennel and blue cheese salad

  • Gluten Free


125g gorgonzola dolce
3 tbsp crème fraîche
2½ tsp red wine vinegar
1 tbsp extra virgin olive oil, plus extra to serve
1 tbsp finely chopped red onion
2 bushy tarragon sprigs, leaves finely chopped
2 suffolk pink apples, thinly sliced
1 fennel bulb, thinly sliced
100g watercress


1. Crumble 25g gorgonzola into a large bowl; beat to a paste. Add the crème fraîche and vinegar, season and beat until smooth. Slowly whisk in the olive oil, then stir in the onion and tarragon (add a splash of water if it’s too thick).

2. Add the apple and fennel and mix well. Gently fold in most of the watercress, then divide between 4 plates with the remaining leaves. Break the remaining cheese into small chunks and scatter over each plate. Trickle a little more oil over each one and finish with a grinding of black pepper. LH 

This recipe first appeared in the Harvest section of Waitrose Food, September 2016 issue. Download the Waitose Food app for the full issue

  • Preparation time: 15 minutes
  • Cooking time: 0 minutes
  • Total time: 15 minutes

Serves: 4 as a starter

Nutritional Info

Typical values per serving:

Energy 1,075kJ
Fat 21.2g
Saturated Fat 10.9g
Carbohydrate 9.5g
Sugars 9.3g
Protein 7.6g
Salt 0.6g
Fibre 2.6g

Click here for more information about health and nutrition

4 stars

Average user rating Based on 1 rating

This recipe was first published in Thu Sep 01 16:14:08 BST 2016.