This fennel and pear salad is perfect for the fall. Salads are year-round superstars but seasonal ingredients are what make them top notch sides to your meal. Anise flavored fennel, sweet Bosc pears, bitter radicchio, earthy walnuts and fresh herb. This elegant looking salad is a great choice for when company comes over. Maximize the taste by pairing it with a sweet and zesty dressing like honey Dijon. Level it up by adding crumbled Gorgonzola cheese or choose to keep it dairy-free.
Yields 4 side servings
Ingredients:
- Fennel, 1 bulb, thinly sliced
- Pear, 1 whole, halved and sliced
- Radicchio, ½ head, sliced into ribbons
- Fresh thyme, a few sprigs, stems removed
- Walnuts, ½ cup, crushed in pieces
- ¼ – ½ cup of honey Dijon salad dressing
What you’ll need:
- Knife and cutting board
- Salad spinner or colander
- Mixing bowl
- Salad tongs
What to do:
Begin by prepping the ingredients to the pear salad. Clean the fennel, radicchio lettuce and pear. Thinly slice them and place into a mixing bowl. Grab a few sprigs of thyme and rinse under running water then pat dry with a clean kitchen towel. Remove the leaves from the stems and add to the mixing bowl. This can be done quickly by pinching the top of each spring and running the pinched fingers down the stem. The leaves will gather between your pinched fingers. Take the walnuts and spread out in a single layer on a clean flat surface. Using the base of a pan, apply pressure on the walnuts to crack into pieces quickly. Alternatively, you can use your hands to break the walnuts individually.
Once all the ingredients are in the mixing bowl toss and serve with honey Dijon dressing on the side. Dressing the salad too early will soften the crisp pear slices. Serve and enjoy!