Pear & Fennel Salad
Prep time
Total time
Pear & fennel are one of my favorite cold-weather salad pairings. Lightly sweet & fresh with a pop from tangy feta, this salad is a great light lunch or dinner side.
Author: Jeanine Donofrio
Recipe type: Salad
Serves: 2-3
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
Dressing:
- 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
Instructions
- 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.
Recipe by Love and Lemons at https://dailycove.info/pear-fennel-salad/%3C/div%3E%3Cdiv
class=endeasyrecipe title=style002 style="display: none">3.4.3177