Fennel and Apple Chopped Salad

Fennel and Apple Chopped Salad

Ingredients:

1 medium cucumber, peeled, halved lengthwise, seeded, and cut into 1/2 inch dice (about 1 1/4 cups)

3 tablespoons extra virgin olive oil

3 tablespoons white wine vinegar

1 medium fennel bulb, halved lengthwise, cored, and cut into a 1/4 inch dice (about 1 1/2 cups)

2 Braeburn, Jonagold, or Red Delicious applies, cored, and cut into 1/4 inch dice (about 2 cups)

1/2 small red onion, minced (about 1/4 cup)

1/4 cup coarsely chopped fresh tarragon leaves

1 romaine heart, cut tino 1/2 inch pieces (about 3 cups)

1/2 cup coarsely chopped walnuts, toasted

ground black pepper

4 ounces crumbled goat cheese (about 1 cup)

Combine cucumber and 1/2 teaspoon salt in colander set over bowl. Let stand 15 minutes.

Whisk oil and vinegar together in large bowl. Add drained cucumber, fennel, apples, onion, and tarragon; toss and let stand at room temperature to blend flavors, 5 minutes.

Add romaine and walnuts; toss to combine. Season with salt and pepper. Divide salad among plates; top each with some goat cheese and serve