Core and thinly slice the apple into half-moons (leave the skin on for texture). Immediately toss the apple slices with 1 teaspoon fresh lemon juice in a bowl to prevent browning.

Shave fennel

Trim the fennel bulb, remove any tough outer layers, then slice very thinly (mandoline or sharp knife). Reserve and chop a tablespoon of the fronds for garnish.

Assemble base

In a large mixing bowl, add 4 cups mixed salad greens. Add the lemon-tossed apple slices, shaved fennel, 1/4 cup dried cranberries, and 1/2 cup candied pecans.

Season

Sprinkle 1/4 teaspoon coarse salt and 1/8 teaspoon freshly ground black pepper over the assembled salad and gently toss to combine just before dressing.

Add cheese and garnish

Crumble 1/2 cup blue cheese over the top and finish with chopped fennel fronds for a fresh anise aroma.

Optional proteins

If adding chicken: thinly slice a cooked grilled chicken breast and arrange on top. If adding bacon: crumble 2 cooked bacon strips and scatter over salad.

Maple-Dijon Vinaigrette

Combine 2 tablespoons apple cider vinegar, 1 tablespoon pure maple syrup, 1 teaspoon Dijon mustard, and 1 teaspoon minced shallot in a small bowl or jar.

Whisking constantly, slowly stream in 1/3 cup extra-virgin olive oil until the dressing emulsifies. Alternatively, close the jar and shake vigorously for 30 seconds.

Season the vinaigrette with 1/4 teaspoon salt and 1/8 teaspoon freshly ground black pepper. Taste and adjust sweetness or acidity as needed (add up to 1/2 tsp more maple syrup or 1/2 tsp more vinegar).

If you prefer warm nuts, briefly toast the candied pecans in a dry skillet over medium heat for 1–2 minutes, stirring constantly, before adding them to the salad.

Dress salad: drizzle approximately 2–3 tablespoons vinaigrette over the salad (start with 2 tbsp and add more to taste). Gently toss to coat ingredients evenly, then plate and finish with additional blue cheese or pecans if desired.