Today’s post is sponsored by Riveridge Produce, a Michigan grower and distributor of twenty-four delicious varieties of apples. Look for Riveridge apples, including Cortland, Jonathan, Empire, Rome and Honeycrisp, for your Thanksgiving table in fine grocery stores, such as Publix, Meijer, Mariano’s, Copps, Pick ‘n Save and HEB.

Thanksgiving is only a week away. It is time to finalize that holiday menu, or, if you are not hosting, to decide on the perfect dish to bring as your contribution to the feast. Let me take this opportunity to remind hosts and guests alike that every Thanksgiving table needs something fresh and crunchy to contrast with all that stuffing and mashed potatoes. And at this time of year, nothing is more refreshing and crunchy — and seasonal — than apples.

With their versatility and bright flavor, apples have a place on your holiday table far beyond dessert. I plan to incorporate apples into my famous cornbread dressing as well as in this salad that will serve as a welcome palate cleanser.  Because different apples have different properties, it’s important to always buy the right apple for the recipe that you are making. For my fennel, apple and bleu cheese salad, I chose Cortland apples. Cortlands resist browning and have a snowy white flesh that makes them the ideal salad apple.

I consider myself extremely lucky to live so close to the fruitful apple orchards of Michigan. Michigan farmers grow dozens of apple varieties from heirlooms to new hybrids. Did you know that apples are largest fruit crop for the state of Michigan and that Michigan is the third-largest apple producing state in the nation? For those of us in the Midwest, Michigan apples are the local apple and I always make a point of looking for Michigan-grown apples in the grocery store. In Chicago, Mariano’s is the grocery store of choice for a huge selection of Michigan-grown apples.

Riveridge Produce works with family-run orchards in Michigan to bring their fruit to grocery stores all over the Midwest. By working with so many different farmers and growers, Riveridge Produce ensures that consumers have all the apple varieties we need for all the different uses of these versatile fruits, from salads and savory dishes to baking and even just eating out of hand. Not sure which apple is the right one for your recipe? Check out Riveridge Produce’s guide to different apple varieties.

As I mentioned, for a salad apple, you want to look for an apple that resists browning — although once a salad is dressed the acid in the vinaigrette should also prevent browning — and a firm texture. Cortlands fit the bill nicely, as do Empire and Rome apples.

The combinations of flavor is what is so special about this salad. The bleu cheese is salty; the Cortland apples are sweet; and the mild anise flavor of the fennel adds an herbaceous quality as well as lots of crunch. The dressing, which features tarragon to pick up on the fennel’s licorice flavor, has a bit of a bite from lemon juice and mustard, but even that puckery tang is tempered by a touch of honey. The toasted pecans add additional color and texture to the salad, but if you have someone in your family with a nut allergy, as I do, you should feel free to omit them: the salad will still be lovely.

I hope that you find room on your holiday table for delicious Michigan apples, a fall fruit that deserves its star turn at this time of year. Next week I will have a recipe for an irresistible apple caramel tart that will make everyone at your table save room for dessert.