Frisee and Fennel with Dried Apricots and Crumbled Roquefort

Ingredients

• 2 small heads frisee
• 1 to 2 bulbs fennel, depending on size of bulb and thinness of slices
• 1/2 cup dried apricots, cut into 1/4-inch-thick strips
• 4 to 5 ounces Roquefort cheese
• 4 tablespoons extra-virgin olive oil
• Coarse salt and freshly ground pepper

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