shaved fennel with fig vinaigrette & blue cheese

Jam often finds itself in breakfasty situations, like peanut buttered toast or warm biscuits, but it wants to be part of dinner, too. Especially salad. Just remember two parts jam to one part vinegar to one part olive oil by volume, and you can whip up a tangy-sweet, highly popular vinaigrette at any time. I love fig jam (those crunchy little seeds!)—but what do you already have in the fridge? Apple, apricot, peach, or plum jam works wonders just the same. Make sure you get a wedge of creamy blue cheese and break it apart by hand; the pre-crumbled stuff is often chalky. This could be a speedy meal with some canned beans or warm bread, or a sidekick to a heartier main, like fish, chicken, or tempeh.

Good

% Daily Values based on a 2,000 calorie diet

Step 1

Pluck a handful of fennel fronds (discard the rest) and roughly chop. Cut the base of the stalks to separate them from the bulbs. With a knife or mandoline, thinly slice the stalks into coins or ribbons and add to a big bowl. Halve the bulbs lengthwise, thinly slice into half-moons, and add to the bowl. Sprinkle with the salt and toss with your hands until the fennel feels damp.

Step 2

Combine the jam, vinegar, and oil in a small bowl and whisk with a fork until creamy. Dunk in a fennel piece, taste, and tweak the vinaigrette to be sweeter, sourer, richer, or whatever you want. (Just remember the cheese is sharp and funky.)

Step 3

Pour the dressing on top of the fennel and toss. Taste again and adjust if needed, then transfer the fennel to a platter if you’re in the mood. Top with the blue cheese and fennel fronds.