This is sort of a rough approximation. Use as much or as little blue cheese as you’d like. I like to use a tart apple here – Gravenstein, Granny Smith or a vibrant Pink Lady are nice.
1 fennel bulb, thinly sliced
1 apple, thinly sliced
2-4 ounces blue cheese
Salt and pepper
Extra virgin olive oil
Toss the fennel and apple with just enough olive oil to lightly coat. Crumble in some blue cheese and a pinch of salt. Taste and adjust to your desire.
Recipe from Ashley Rodriguez from notwithoutsalt.com