INGREDIENTS
2
Romaine hearts
2 tbsp
Basil, leaves
2
Carrots
1/2
Fennel, bulb
1
Fuji apple
1
Hass avocado
1/2
Seedless cucumber
1 tbsp
Shallot
1 1/2 tsp
Dijon mustard
1
Kosher salt and freshly ground black pepper
1/4 cup
Olive oil, extra-virgin
3 tbsp
Sherry vinegar
1/2 cup
Walnuts
4 oz
Blue cheese