Serves 4

1 1/4 Tbs. Fresh Lemon Juice
1 Tbs. Extra Virgin Olive Oil
2 Crisp Apples, such as Gala
3 Tbs. Dried Currants
2 Medium Fennel Bulbs (about 1 lb. total)
4 oz. Gorgonzola Cheese (preferably Dolce), crumbled

METHOD:
Whisk together lemon juice and oil in a large bowl. Add apples and currants and gently toss.

Trim fennel stalks flush with bulb, discarding stalks, then quarter each bulb. Thinly slice bulbs with a mandoline or other manual slicer.

Gently toss fennel with apples and season with salt and pepper. Serve salad topped with Gorgonzola.