side dishes
Pear & Fennel Salad
Crisp fennel, juicy pear, walnuts, feta & fresh mint create the perfect balance of sweet, salty, creamy & crunchy elements in this satisfying winter salad.
Ingredients
- 2 ripe pears, sliced about ⅛ inch thick
- 1 small fennel bulb, sliced paper thin (I use a mandoline)
- Squeeze of lemon
- A handful of arugula or other baby salad greens
- ¼ cup toasted walnuts
- ¼ cup crumbled feta
- A few mint leaves
- ¼ cup extra-virgin olive oil
- 1-2 tablespoons sherry vinegar (to taste)
- ½ to 1 teaspoon Dijon mustard (to taste)
- ¼ teaspoon honey (optional)
- Pinch of red pepper flakes
- Sea salt & fresh black pepper
Directions
- Thinly slice fennel into a small bowl (using a mandoline, ideally). Drizzle a tiny bit of olive oil, a small squeeze of lemon, and sprinkle some salt. Toss and set aside. (I find that marinating the fennel like this for a few minutes helps it become more tender).
- Whisk together the dressing components, taste and adjust to your liking. Set aside.
- In a larger bowl, toss together the pears, arugula, fennel, most of the feta, and most of the walnuts. Taste and adjust seasonings again. Assemble on a platter and top with the remaining feta, walnuts, and mint leaves.
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