Pear and Fennel Salad

Name: Pear and Fennel Salad
Yield: 6
Ingredients: 1 small fennel bulb, thinly sliced; 1 tsp plus ¼ cup olive oil, divided; 1 tsp lemon juice; ⅛ tsp salt; 2 tbsp white balsamic vinegar; 1 tbsp walnut oil; 2 cloves garlic, minced; 1 tsp chopped fresh oregano; 1 tsp packed brown sugar; ½ tsp Dijon mustard; ¼ tsp honey; Salt and pepper, to taste; ¼ cup chopped walnuts; 2 cups arugula/baby romaine lettuce mix; 2 ripe red pears, sliced ⅛ inch thick; ¼ cup crumbled goat cheese

Top salad greens with red pears, fennel, goat cheese, walnuts and a white balsamic vinaigrette for this magnificent salad

Arrange baby romaine and arugula leaves on a platter and top with sliced red pears, thinly sliced fennel and crumbled goat cheese. Toasted chopped walnuts and a white balsamic vinaigrette dressing complete a salad that even the pickiest eaters will enjoy.

Makes 6 servings

Ingredients

1 small fennel bulb, thinly sliced
1 tsp plus ¼ cup olive oil, divided
1 tsp lemon juice
⅛ tsp salt
2 tbsp white balsamic vinegar
1 tbsp walnut oil
2 cloves garlic, minced
1 tsp chopped fresh oregano
1 tsp packed brown sugar
½ tsp Dijon mustard
¼ tsp honey
Salt and pepper, to taste
¼ cup chopped walnuts
2 cups arugula/baby romaine lettuce mix
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.