Autumn Fruit and Fennel Platter with Gorgonzola

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  • Makes: 6 servings
  • Start to Finish: 25 mins

Autumn Fruit and Fennel Platter with Gorgonzola

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Directions

  1. For dressing, in a screw-top jar, combine vinegar, oil, and shallot. Cover and shake well.
  2. Trim fennel; cut fennel bulbs in half lengthwise. If desired, remove cores. Cut fennel crosswise into thin slices.
  3. On a large serving platter or six salad plates, arrange arugula and/or radicchio, apples, pears, and fennel. Drizzle with dressing. Sprinkle with walnuts and cheese. Makes 6 servings.

From the Test Kitchen

*Test Kitchen Tip:

To toast walnuts, spread the nuts in a single layer in a shallow baking pan. Bake in a 350 degree F oven for 8 to 10 minutes or until light golden brown, watching carefully and stirring once or twice so the nuts don't burn.

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Nutrition Facts (Autumn Fruit and Fennel Platter with Gorgonzola)

  • Per serving:
  • 333 kcal ,
  • 23 g fat
  • (6 g sat. fat ,
  • 10 g polyunsaturated fat ,
  • 5 g monounsaturated fat ),
  • 17 mg chol. ,
  • 304 mg sodium ,
  • 27 g carb. ,
  • 7 g fiber ,
  • 13 g sugar ,
  • 9 g pro.

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