now we have a fennel bulb. we're gonna cut just across, very thin. important to cut the fennel really thin. then we're gonna go to our bowl, put everything in. now we're gonna add some shallot, fine herbs. it's a, uh, herb blend that we use here quite a bit. it's tarragon, chervil, parsley, and chive. this is, uh, chef's blue cheese. it's aged in the sierra nevada, real nice blue cheese. champagne vinaigrette. just drizzle a little in there. then we'll season it with some fresh black pepper, little kosher salt, and just give it-- give it a good mix, make sure the apples aren't all stuck together. then we'll go to our plate. you wanna plate it in stages so that you can kind of build up a little bit of height. yet letting it fall naturally wherever it--wherever it tends to go. and there is our endive salad with fuji apple and chef's blue cheese. >> wanna create for yourself one of the unique recipes from today's show? log on to our website at cacountry.tv for full details. this segment is brought to you by the california farm bureau federation. the peop