Yield: 4 servings. 12 fingerling potatoes (cooked, sliced) 3 slices smoked bacon (cooked crisp, cut in julienne strips) 1 lb. frisèe lettuce (use only white parts) 2 bulbs fennel (shaved) 1 Granny Smith apple (cut in julienne strips) 2 stalks celery (sliced on bias) 1 lb. Wisconsin Salemville Blue cheese, divided 1 quart heavy cream, divided 4 portions (6 oz. each) halibut filet for garnish, celery leaves For salad: Combine potatoes, bacon, lettuce, fennel, apples and celery. Season with ...

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