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