With just a couple of crisp apples, this Waldorf salad turns ordinary ingredients into an ultimate winter salad. You can prepare it in advance to layer onto a salad with the apple cider vinegar. Serve it alone, topped with roast chicken or turkey breast or to accompany a winter stew or hearty soup.
Make the dressing using an immersion blender or blender. Combine the shallot, Dijon, vinegar, olive oil, salt and pepper and blend on high speed until thick and smooth.
Slice the apples using a mandolin or sharp knife into half moon shapes about 1/8 inch thick. Toss with the lemon juice in a medium bowl. Slice the fennel into 1/8-inch-thick slices and toss with the apple. Slice the celery 1/4-inch thick and add to the bowl and toss with 1 tablespoon of the dressing.
Adjust the mandolin to make paper-thin slices of the beet. Toss the beet slices in a separate bowl with 1 tablespoon of the dressing. (The salad can be prepared up to this point in advance.)
When ready to serve, arrange half of the beet slices on a serving platter. Top with half of the apple mixture, half of the walnuts and blue cheese. Repeat with the remaining beet slices, apple mixture, walnuts and blue cheese, Arrange the fennel fronds around the salad, drizzle with more of the dressing and serve with additional black pepper and dressing to taste.