Recipes and Cooking Fennel, Apple, and Walnut Salad with Citrus Vinaigrette Be the first to rate & review! By BHG Test Kitchen BHG Test Kitchen The Better Homes & Gardens Test Kitchen has been in continuous operation for nearly 100 years, developing and testing practical, reliable recipes that readers can enjoy at home. The Test Kitchen team includes culinary specialists, food stylists, registered and licensed nutritionists, and other experts with Bachelor of Science degrees in food science, food and nutrition, or culinary arts. Together, the team tests more than 2,500 recipes, produces more than 2,500 food images, and creates more than 1,000 food videos each year in the state-of-the-art test kitchen. Learn about BHG's Editorial Process Updated on October 12, 2012 Print Rate It Share Share Tweet Pin Email Start To Finish Time: 25 mins Servings: 10 Jump to Nutrition Facts Ingredients 1 Recipe Basic Vinaigrette, using cider vinegar in place of white wine vinegar 2 tablespoon orange juice 2 tablespoon honey 1 clove garlic, minced 4 cup curly endive, torn 3 cup thinly sliced fennel (2 medium) 1 cup cubed or thinly sliced tart apple or pear (1 medium) ½ cup coarsely chopped walnuts, toasted* ½ cup thinly sliced red onion (1 medium) ½ cup crumbled blue cheese, feta cheese, or goat cheese (chèvre) (2 ounces) Sea salt flakes Freshly ground black pepper Basic Vinaigrette ¼ cup olive oil 2 tablespoon lemon juice 2 tablespoon white wine vinegar Directions For dressing, in a screw-top jar combine Basic Vinaigrette, orange juice, honey, and garlic. Cover and shake well. In an extra-large bowl combine endive, fennel, apple, walnuts, red onion, and cheese. Drizzle with dressing; toss gently to coat. Season to taste with salt and pepper. Transfer to a serving platter. Basic Vinaigrette In a small screw-top jar combine oil, lemon juice, and vinegar. Cover and shake well. For a different nuttiness, use pine nuts in place of the walnuts. For a thicker dressing, in a food processor or blender combine Basic Vinaigrette, orange juice, honey, and garlic. Cover and process or blend until thickened. *Toasted Nuts: To toast whole or coarsely chopped nuts, spread them in a single layer in a shallow pan. Bake the nuts in a 350°F oven for 5 to 10 minutes, shaking the pan once or twice. For an Asian spin, use 3 tablespoons peanut oil and 1 tablespoon toasted sesame oil for the olive oil, lime juice for the lemon juice, and rice wine vinegar for the white wine vinegar. Want a French Vinaigrette? Add 1/2 teaspoon Dijon-style mustard and 1 tablespoon minced shallot. Want a heartier flavor? Use red wine vinegar or sherry vinegar in place of the white wine vinegar. Rate it Print Nutrition Facts (per serving) 153 Calories 11g Fat 12g Carbs 3g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 10 Calories 153 % Daily Value * Total Fat 11g 14% Saturated Fat 2g 10% Cholesterol 5mg 2% Sodium 171mg 7% Total Carbohydrate 12g 4% Total Sugars 7g Protein 3g Vitamin C 8.9mg 44% Calcium 70.7mg 5% Iron 0.7mg 4% Potassium 267mg 6% Folate, total 48.4mcg Vitamin B-12 0.1mcg Vitamin B-6 0.1mg *The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.