Fennel and Apple Chopped Salad

Serves 4 as a light entrée and 6 as a side dish.

ingredients

INGREDIENTS
1 medium cucumber , peeled, halved lengthwise, seeded, and cut into 1/2-inch dice (about 1 1/4 cups)
Table salt
3 tablespoons extra-virgin olive oil
3 tablespoons white wine vinegar
1 medium fennel bulb , halved lengthwise, cored, and cut into 1/4-inch dice (about 1 1/2 cups)
2 Braeburn, Jonagold, or Red Delicious apples , cored and cut into 1/4-inch dice (about 2 cups)
1/2 small red onion , minced (about 1/4 cup)
1/4 cup fresh tarragon leaves , coarsely chopped
1 romaine heart , cut into 1/2-inch pieces (about 3 cups)
1/2 cup coarsely chopped walnuts , toasted
Ground black pepper
4 ounces crumbled goat cheese

1
INSTRUCTIONS
2
1. Combine cucumber and 1/2 teaspoon salt in colander set over bowl and let stand 15 minutes.
3
2. Whisk oil and vinegar together in large bowl. Add drained cucumber, fennel, apples, onion, and tarragon; toss and let stand at room temperature to blend flavors, 5 minutes.
4
3. Add romaine and walnuts; toss to combine. Season with salt and pepper. Divide salad among plates; top each with some goat cheese and serve.

Source: Cook's Illustrated July 2009