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).

This Story Originally Appeared On sunset.com

Gallery

Leigh Beisch

Recipe Summary

Yield:
Makes 4 servings
Advertisement

Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

    Advertisement
  • 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.

Nutrition Facts

205 calories; calories from fat 70%; protein 4.8g; fat 16g; saturated fat 2.4g; carbohydrates 14g; fiber 4.7g; sodium 289mg; cholesterol 4.8mg.