The quality of the walnuts can make or break this dish, so be sure to taste them first (farmers' markets are an excellent source of fresh nuts; store in the freezer after buying). Prep Time: 20 minutes. Notes: Pears turn brown after they're peeled or cut, so make this salad right before serving (or put cut pears in a bowl of water with some lemon juice added to it; drain pears and pat dry before using).
1 fennel bulb
1 large Asian pear
2 1/2 tablespoons walnut oil
1 1/2 tablespoons lemon juice
1/4 teaspoon salt, plus more to taste
1/3 cup whole or roughly chopped toasted walnut halves
1/4 cup coarsely grated parmesan cheese
How to Make It
Trim stalks and any discolored areas from fennel bulb. Cut bulb in half lengthwise, lay a flat side on a work surface, and cut into very thin slices. Repeat with other half and set slices aside.
Cut pear into quarters and scoop out cores. Peel quarters and cut into 1/4-in. slices. Set aside.
Whisk together walnut oil, lemon juice, and salt in a small bowl. Taste and add more salt if you like.
Arrange fennel slices and pear slices on 4 salad plates. Drizzle each plate with 1 tbsp. dressing. Arrange walnuts and parmesan on top. Serve immediately.
Note: Nutritional analysis is per serving.
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