A mandolin makes easy work of this salad. Use the flat blade to thinly slice the fennel and onion as thinly as possible, and the julienne blades to cut the apples; or slice the apple and then cut lengthwise into long planks. I like to use Point Reyes Blue Cheese, which is a farmstead cheese made locally in Marin County.

3 tablespoons apple cider vinegar
2 tablespoons honey
¼ cup extra virgin olive oil
1 clove garlic, minced
salt and freshly-ground black pepper
1/2 pound bitter greens, like escarole, cleaned and torn into bite-sized pieces
2 fennel bulbs, as thinly sliced as possible
1 small red onion, peeled and thinly sliced
2 medium Granny Smith apples, halved, cored and cut into matchsticks (or cut into slices 1/8-inch thick and then cut lengthwise into 1/2-inch planks)
2 tablespoons toasted pine nuts
2 ounces blue cheese, crumbled

Shake together vinegar, honey, oil, garlic and a pinch of salt and pepper in a tight-sealing jar.

Toss together greens, fennel, onion and apples. Drizzle dressing over top and toss well. Divide mixture among four plates. Scatter pine nuts and blue cheese over top.

Serves 4