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.

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Credit: Victor Protasio

Recipe Summary

25 mins
Serves 4 (makes 2 qts.)


Ingredient Checklist


Instructions Checklist
  • 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.

Nutrition Facts

336 calories; calories from fat 65%; protein 7g; fat 26g; saturated fat 2g; carbohydrates 26g; fiber 7.8g; sodium 350mg; cholesterol 6.2mg.