Pear & Fennel Salad Recipe

Ingredients

• 2 ripe pears, sliced about 1/8 inch thick
• 1 small fennel bulb, sliced paper thin (if possible use a mandoline or grater)
• squeeze of lemon juice
• a handful of arugula or other baby salad greens
• 1/4 cup or so of toasted walnuts
• 1/4 cut or so of crumbled feta
• a few mint leaves
• olive oil
• salt

Dressing

• 1/4 cup olive oil
• 1-2 tablespoons sherry vinegar (to taste)
• 1/2 to 1 teaspoon dijon mustard (to taste)
• 1/4 teaspoon honey (optional)
• pinch red pepper flakes
• salt & pepper

Method

1. Thinly slice fennel into a small bowl. Drizzle a tiny bit of olive oil, lemon and sprinkle salt. Toss and set aside (I find that marinating the fennel like this for a few minutes helps it become more tender).
2. Whisk together the dressing components, taste and adjust to your liking. Set aside.
3. In a larger bowl, toss together the pears, arugula, fennel, most of the feta, and most of the walnuts.
4. Taste and adjust seasonings again. Assemble on a platter and top with the remaining feta, walnuts and mint leaves.