Fennel Pear Salad
Combine crisp, sweet pears, aromatic fennel, and crunchy pecans, and drizzle it with a luscious maple dressing.
Ingredients
Salad Dressing
- 2 tbso Olive Oil
- 1 teaspoon Maple Syrup
- 1 tsp Dijon Mustard
- 1½ tablespoon Fresh Lemon Juice
- ⅛ teaspoon Freshly Cracked Pepper
- ¼ teaspoon Salt
Other Salad Ingredients
- 4 cups Arugula
- 1 large Fennel Bulb , thinly sliced
- 2 tablespoon Red Onion , thinly sliced
- 1 large Pear , thinly sliced
- ¼ cup Crumbled Feta
- ¼ cup Toasted Pecans , chopped
Instructions
How to Prepare the Fennel
- Note: When buying the fennel for using it raw, you will want to make sure that the outside of the white part (bulb) is not damaged. Having to discard the outer layer, means losing a lot of the bulb.
- To prepare the fennel, separate the green part (fronds) from the white bulb with a sharp knife. Cut off the tip of the root from un the bulb.
- Rinse the prepared bulb to remove any extra dirt, and pat it dry. Cut the bulb vertically in 4. Make a diagonal cut on the bottom corner of each quarter, in order to remove the harder part of the core.
- Separate each layer of the fennel bulb, as if separating the layers of an onion. Slice each layer in thin sliced for the salad.
Assembling the Salad
- Separate the arugula evenly on 2 plates.
- Divide the salad topping in 2 and place them on top of the plated arugula.
- Make the dressing by combining all of its ingredients in a small bowl or a mason jar with a lid. Whisk (or shake) until the dressing emulsifies and comes together.
- When ready to serve, drizzle on your preferred amount of dressing. Serve with freshly cracked pepper and enjoy!
Video
Nutrition
Calories: 395kcalCarbohydrates: 34gProtein: 7gFat: 29gSaturated Fat: 5gPolyunsaturated Fat: 5gMonounsaturated Fat: 17gCholesterol: 17mgSodium: 606mgPotassium: 867mgFiber: 9gSugar: 20gVitamin A: 1224IUVitamin C: 30mgCalcium: 242mgIron: 2mg
Tried this recipe?Let us know how it was!