For this Pear-and-Fennel Salad, arrange baby Romaine and arugula leaves on a platter, topped with sliced red pears, thinly sliced fennel and crumbled goat cheese. Toast chopped walnuts in a skillet and toss onto greens.

Pear-and-Fennel Salad

Arrange baby Romaine and arugula leaves on a platter, topped with sliced red pears, thinly sliced fennel and crumbled goat cheese. Toast chopped walnuts in a skillet and toss onto greens. Drizzle on a white balsamic vinaigrette dressing to complete a salad that even the pickiest eaters will enjoy.

Makes 6 servings

Ingredients

  • 1 small fennel bulb, thinly sliced
  • 1 teaspoon plus ¼ cup olive oil, divided
  • 1 teaspoon lemon juice
  • 1/8 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 1/8-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.