Servings: Makes 6 servings
Remove fennel tops and reserve green, feathery fronds. Trim root ends; halve, core and thinly slice fennel bulbs, using a mandoline or very sharp knife. Chop 1 tablespoon fronds and set aside for garnish.
In a large bowl, combine sliced fennel bulbs, apples, cheese, olive oil, parsley, lemon zest, salt and pepper; toss gently.
To serve, arrange salad on a large, chilled serving plate. Drizzle with additional olive oil to taste, and sprinkle with reserved fennel fronds.
From the January 2005 issue of O, The Oprah Magazine
We Hear You!