Fennel Pear Salad with Red Apple Walnut Vinaigrette
Roasted Walnut Oil and Red Apple Balsamic make the dressing for this excellent fall salad that can be used as a side salad or entrée salad. You can customize with your choice of gourmet cheeses, greens as a base, scallions or leeks as an additional ingredient.
Serves: 2-4
  • 1 Fennel Bulb, trimmed, halved and cored
  • 1 Anjou Pear or other firm variety
  • 2 Celery ribs
  • ½ cup Gorgonzola Cheese( other blue cheese or feta work well also)
  • 2-3 Tbsps. English Walnuts
  • 1-2 Tbsps. Dried Cranberries
  • ¼ cup Olive and Then Some Roasted Walnut Oil
  • ¼ cup Olive and Then Some Red Apple Balsamic Vinegar
  • 2 tsp. Stone ground or Dijon Mustard
  1. Slice fennel bulb, pear and celery ribs very thin. Set aside.
  2. Combine Roasted Walnut Oil, Red Apple Balsamic Vinegar and mustard in a jar with tight fitting lid. Shake well.
  3. Arrange fennel, pear and celery on a plate. Apply desired amount of dressing and top with walnuts, cheese and cranberries. Fresh fennel fronds are an excellent garnish.
  4. Baby lettuce or arugula is an optional addition.
Recipe by Olive and Then Some at http://www.oliveandthensome.com/recipes/salads-and-dressings/1006.htm