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.
Author: Linda Edwards
Serves: 2-4
Ingredients
- 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
Instructions
- Slice fennel bulb, pear and celery ribs very thin. Set aside.
- Combine Roasted Walnut Oil, Red Apple Balsamic Vinegar and mustard in a jar with tight fitting lid. Shake well.
- 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.
- Baby lettuce or arugula is an optional addition.
