Honeycrisp Apple Salad Stack
|In a large bowl, combine water and juice of one lemon. Thinly slice the apples, pear and fennel and place the slices in lemon-water immediately after to avoid oxidation. To make the vinaigrette, whisk together dressing ingredients. Stack the sliced fruits, layering blue cheese and arugula between pieces and garnish with arugula leaves. Drizzle vinaigrette over top. Salt and pepper to taste.|
I skipped the lemon-water as I wasn't making a bunch of them, just one for me. I also just topped it with olive oil instead of making the dressing and it was just the right amount of added flavor. I can see this being a wonderful light lunch to serve or even cutting the size in half and serving them as appetizers. Either way, this recipe is a keeper!