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Ingredients:
1 1/2 crisp, thinly sliced apples
3/16 Cup(s) dried currants
2 medium (2lb total) fennel bulbs
1 1/2 Tablespoon(s) fresh lemon juice
4 Ounce(s) crumbled gorgonzola cheese
1/16 Cup(s) extra virgin olive oil
Directions: Whisk together lemon juice and oil in a large bowl. Add apples and currants and gently toss. Trim fennel stalks flush with bulbs, discarding stalks, then quarter each bulb. Thinly slice bulbs with a mandoline or other manual slicer. Gently toss fennel with apples and seaons with salt and pepper. Serve salad topped with Gorgonzola.

Comments: Serve this delicate salad as a first course or alongside grilled chicken
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