Credit: adapted from Cook’s Illustrated Cookbook

INGREDIENTS

• 3 T extra-virgin olive oil
• 3 T white wine vinegar
• 1 fennel bulb, stalks discarded, halved, cored and cut into 1/4-inch dice
• 2 apples, cut into 1/4-inch dice
• 1/2 small red onion, chopped fine
• 1 head lettuce cut into 1/2-inch pieces
• 1/2 cup walnuts, toasted and chopped
• 4 oz goat cheese, crumbled (1 cup)
• salt and pepper

PREPARATION

Whisk oil and vinegar together in a large bowl. Add fennel, apples and onion; toss and let stand at room temperature to blend flavors, 5 minutes. Add lettuce and walnuts; toss to combine. Season with salt and pepper to taste. Top with goat cheese and serve.