Ingredients
2 small heads frisee
1 to 2 bulbs fennel, depending on size of bulb and thinness of slices
1/2 cup dried apricots, cut into 1/4-inch-thick strips
4 to 5 ounces Roquefort cheese
4 tablespoons extra-virgin olive oil
Coarse salt and freshly ground pepper
Preparation
Discard outer leaves of frisee. Tear remaining frisee into bite-size pieces, and place in serving bowl.
Using a mandoline or very sharp knife, shave fennel as thin as possible. Transfer to the serving bowl.
Scatter apricots over salad. Crumble Roquefort directly into serving bowl. Just before serving, drizzle with olive oil, season with salt and pepper; toss, and serve.
