Pear & Fennel Salad
Pear & Fennel Salad
Yield: 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
- 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 the fennel, ideally using a mandolin, and place it in a small bowl. Drizzle with a bit of olive oil, a squeeze of lemon, and a pinch of salt. Toss to coat and let it marinate for a few minutes to soften the fennel.
- Whisk together the dressing ingredients, adjusting the seasoning to taste, and set aside.
- In a larger bowl, combine the pears, arugula, fennel, most of the feta, and most of the walnuts. Toss gently, taste, and adjust the seasoning if needed. Transfer to a serving platter, then sprinkle with the remaining feta, walnuts, and fresh mint leaves.