Honeycrisp Apple Salad Stack

15 minutesServes 2


  • 2 c. water
  • 1 whole lemon, juiced
  • 2 Honeycrisp Apples, thinly sliced
  • 2 whole pears, thinly sliced
  • 1 fennel bulb, cored and thinly sliced


  • 1 tbsp. red wine vinegar
  • ¼ c. olive oil
  • ½ tsp. salt
  • ½ tsp. freshly ground pepper


  • 1 c. baby arugula leaves
  • 4 oz. blue cheese
  • salt and pepper, to taste


In a large bowl, combine water and juice of one lemon. Thinly slice the apples, pear and fennel and place the slices in lemon-water immediately after to avoid oxidation. To make the vinaigrette, whisk together dressing ingredients. Stack the sliced fruits, layering blue cheese and arugula between pieces and garnish with arugula leaves. Drizzle vinaigrette over top. Salt and pepper to taste.