Photo: Victor Protasio
Total Time
25 Mins
Yield
Serves 4 (makes 2 qts.)

Imagine a cheese plate in salad form: sweet Red d'Anjou pears team up with sharp, nutty parmesan. Though the red pears add a pop of color, green ones work well too. Save any extra dressing as a dip for raw vegetables or to slather on bread.

How to Make It

Step 1

In a food processor, whirl cheese, oil, lemon zest and juice, 1/2 tsp. salt, and 1/4 tsp. pepper until puréed.

Step 2

Remove tops and tough outer layers from fennel. Cut bulb in half lengthwise, core, and thinly slice crosswise.

Step 3

In a large bowl, toss pears, fennel, arugula, and hazelnuts. Drizzle salad with as much dressing as you like and toss until evenly coated. Season to taste with salt and pepper, and serve more dressing on the side.

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