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Field Greens with Pears, Brussels Sprouts, Fennel, and Mint

Yield Makes 6 to 8 servings
Frisée and endive taste great in this recipe, but feel free to substitute any other fall lettuce. Wash any greens well before using. Prep: 15 minutes.


  • 3 heads endive, torn
  • 1 head frisée, torn
  • 2 pears, thinly sliced
  • 1 large fennel bulb, thinly sliced
  • 12 Brussels sprouts, thinly sliced
  • 1/2 cup walnuts, toasted
  • 2 tablespoons chopped fresh chives
  • 2 tablespoons chopped fresh mint
  • 2 tablespoons lemon juice
  • 2 tablespoons extra-virgin olive oil, or to taste
  • Sea salt, to taste
  • Freshly ground pepper, to taste
  • 1 ounce pecorino Romano cheese, shaved

How to Make It

  1. Combine first 6 ingredients in a large bowl. Sprinkle with chives and mint. Drizzle with lemon juice and olive oil, and add sea salt and pepper. Toss gently to coat. Top with pecorino Romano, and serve.