Five Counties Fennel & Apple Salad
Makes 4 servings.
- 4 heads little gem lettuce or 4 servings of Belgian endive
- 1 bulb fennel
- 2 dessert apples, such as Braeburn
- 9 oz. Ilchester® Five Counties cheese
- 1 tsp. Dijon mustard
- 2 Tbsp. cider vinegar
- 3 Tbsp. light olive oil
- 2 Tbsp. mayonnaise
- 1 tsp. honey
- Salt and freshly ground black pepper, to taste
Trim the bases from the little gem lettuce, then separate the leaves, wash and dry then put into a large bowl. Trim the stalks from the fennel, saving any feathery foliage. Cut in half then slice as finely as possible, or chop into small pieces; add to the leaves. Halve and quarter the apples, discard the core and slice thinly. Add to the salad.
Whisk together all the ingredients for the dressing until smooth. Pour over the salad and toss together. Divide between four serving plates.
Cut the Five Counties cheese into slices, about 1/4 inch thick, then cut lengthways into long strips about the same width. Lay the strips of cheese on the salad (some strips may fall apart). Snip the chives and chop any fennel fronds, then scatter over the salads.
*Try using pears or peaches instead of the apples. For a variation with the dressing, plain yogurt can be used instead of the mayonnaise.