Apple, Fennel and Blue Cheese Salad with Toasted Walnuts

Serves 2

1 small Fuji apple
1 Tbsp fresh lemon juice
1 cup thinly sliced fennel bulb
1 small head of boston lettuce
1/4 cup walnuts, toasted lightly and chopped
1-1/2 oz blue cheese (preferably Roquefort), crumbled about 1/3 cup
1 tsp Dijon mustard
2 Tbsp sour cream
2 Tbsp olive oil

In bowl, toss sliced apple with 2 tsp of lemon juice, add the sliced fennel, the lettuce and the toasted walnuts and toss until combined. In blender, blend together the blue cheese, the vinegar, the remaining 1 tsp lemon juice, the mustard, sour cream, oil, 2 Tbsp water and salt and pepper to taste. Pour dressing over apple mixture and toss the salad until it is combined well.

Pair this with Ferrari-Carano Merlot.