Winter Pear and Fennel Salad
This salad is so decadent and incredibly flavourful.
Ingredients
- 1 ripe pear sliced thin
- squeeze of lemon
- 1/2 fennel bulb sliced paper thin
- 2 cups Arugula or other baby salad greens
- 1/2 cup toasted walnuts
- 1/2 cup crumbled feta
- A few mint leaves for garnish (optional)
Dressing
- 1/2 cup extra-virgin olive oil
- 1 juice of one lemon
- 1/4 cup apple cider vinegar to taste
- 2 teaspoons Dijon mustard to taste
- ¼ teaspoon honey optional
- Sea salt
- Fresh black pepper
Instructions
Dressing
- Whisk together the dressing ingredients, taste and adjust to your liking. Set aside.
Salad
- Thinly slice fennel into a small bowl (using a mandoline or grater). Drizzle a tiny bit of olive oil, and a small squeeze of lemon, with a sprinkle some salt. Toss and set aside for five minutes. (I find that marinating the fennel helps it become more tender).
- Slice the pear thinly and coat with a squeeze of lemon, set aside.
- Toast the walnuts.
Putting it Together
- In a larger bowl, toss together the pears, arugula, fennel, half of the feta, walnuts and salad dressing.
- Assemble on a platter and topped with the remaining feta, walnuts, mint leaves. Serve with more salad dressing on the side.
Tried this recipe?Let us know how it was!