Pear-And-Fennel Salad

A crisp and vibrant salad combining thinly sliced fennel, sweet pears, arugula, toasted walnuts, and creamy goat cheese, tossed in a tangy walnut-balsamic vinaigrette.

Recipe Information

Total Time:

Yield:

6 servings

Ingredients

1 small fennel bulb, thinly sliced paper

1 teaspoon plus ¼ cup olive oil, divided

1 teaspoon lemon juice

⅛ teaspoon salt

2 tablespoons white balsamic vinegar

1 tablespoon walnut oil

1 teaspoon minced garlic (2 cloves)

1 teaspoon chopped fresh oregano

1 teaspoon packed brown sugar

½ teaspoon Dijon mustard

¼ teaspoon honey

Salt and pepper, to taste

¼ cup chopped walnuts

2 cups arugula/baby romaine lettuce mixture

2 ripe red pears, sliced ⅛-inch thick

¼ cup crumbled goat cheese

Directions

Combine fennel, 1 teaspoon olive oil, lemon juice and salt in a small bowl. Set aside.
For dressing, whisk together ¼ cup olive oil, white balsamic vinegar, walnut oil, garlic, oregano, brown sugar, mustard, honey, salt and pepper in a medium bowl. Set aside.
In a skillet, heat walnuts over medium heat about 10 minutes or until toasted, stirring constantly.
In a large bowl or on a platter, arrange arugula mixture, pears, fennel, goat cheese and walnuts. Serve with dressing.