From the Blog For Love of the Table
For the vinaigrette:
1 T. cider reduction (optional)—see below
2 T. White Balsamic Vinegar
2 T. freshly squeezed and strained lemon juice
2 t. Dijon Mustard
Salt & Pepper, to taste
1/2 c. Olive oil
In a small bowl, whisk the cider reduction, vinegar, lemon juice and mustard together until smooth. Season with salt and pepper. Whisk in the oil in a thin stream to form an emulsion. Taste and correct the seasoning—adding more lemon juice if necessary.
For the salad:
3 or 4 crisp sweet/tart apples—Braeburn, Pink Lady, etc. (about 1 pound)
2 medium heads of fennel, trimmed
3 or 4 heads Belgian Endive (about 12 oz.)
2 T. minced Italian flat leaf parsley
1 T. minced chives
1 T. minced Tarragon
1/2 c. Dried Cranberries—plus more for garnish
1/2 c. coarsely chopped toasted walnuts or pecans—plus more for garnish
4 oz. Blue Cheese (Roquefort, Stilton or Gorgonzola) or Feta—optional
Halve and core the apples. Use a mandoline to slice the apple halves very thinly lengthwise. Place the sliced apples in a large bowl. Halve the fennel lengthwise and cut out the core. Using a mandoline again, shave the fennel very thinly crosswise and add it to the bowl with the apple. Halve and core the endives. Place the endive halves cut surface down and cut on an angle into quarter inch wide strips. Add the endive to the bowl with the apples and fennel. Add the herbs, dried cranberries and nuts and toss to combine. Season with salt and pepper. Add enough dressing to generously coat and toss well. Taste and correct the seasoning. Mound the salad in the center of individual serving plates or one large platter. Crumble the blue cheese over all and garnish with more cranberries and nuts, if desired. Serves 6 to 8.
Notes:
• The apples, endive and fennel will all oxidize if cut too far ahead. The fennel is more stable than the apple and endive—it could be shaved an hour or two ahead—but the apple and endive must be cut right before the salad is to be served.
• If you prefer, you may use all parsley (and omit the chives and tarragon).
Cider Reduction: Place a quart of apple cider in a saucepan. If you like, you may add a piece of cinnamon stick, a clove and a few black peppercorns (or any combination of spices you prefer). Bring to a boil. Reduce the heat and cook at a bare simmer until the cider is thick and syrupy—you will have about a half cup of reduction. As the reduction gets thicker, reduce the heat even more to keep it from scorching.
http://www.forloveofthetable.com/2011/10/autumn-salad-with-apples-shaved-fennel.html