INGREDIENTS
1
Apple, red
1
Celery root, small
4 cups
Curly endive
1
Fennel bulb, trimmed, halved, and thinly sliced (1 cup), small
1
Shallot, finely chopped (2 tablespoons), small
1 tsp
Honey mustard
1 tbsp
Lemon juice
1/4 tsp
Black pepper, ground
1/4 tsp
Salt
2 tbsp
Cider vinegar
1/4 cup
Walnut oil or sunflower oil
1/3 cup
Walnuts, toasted
2 oz
Blue cheese* or feta cheese
1
head Butterhead (boston) lettuce, torn