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.
1 ounce parmesan cheese, freshly and finely shredded (2/3 cup)
1/4 cup extra-virgin olive oil
1 1/2 teaspoons lemon zest
2 tablespoons lemon juice
About 1/2 tsp. kosher salt
About 1/4 tsp. pepper
1 large fennel bulb
1 pound firm-ripe Red d'Anjou pears, cored and thinly sliced lengthwise
3 cups loosely packed baby arugula
1/2 cup toasted chopped hazelnuts
How to Make It
In a food processor, whirl cheese, oil, lemon zest and juice, 1/2 tsp. salt, and 1/4 tsp. pepper until puréed.
Remove tops and tough outer layers from fennel. Cut bulb in half lengthwise, core, and thinly slice crosswise.
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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