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About the Recipe
Ingredients
SALAD
2 ripe pears, sliced, cone #4 or #5
1 small fennel bulb, cone #2
squeeze of lemon and zest
Handful of arugala and other baby salad greens
1/4 cup toasted walnuts
1/4 cup crumbled violife feta
a few mint leaves
DRESSING
1/4 cup extra virgin olive oil
1-2 tbsp sherry vinegar
1-2 tbsp dijon mustard
1/4 cup sweet balsamic
pinch of red pepper flakes
salt and pepper to taste.
Preparation
marinate the fennel in a drizzle of olive oil and a squeeze of lemon juice so it is a bit more tender.
whisk together the dressing, and adjust to your taste. set aside
In a larger bowl toss together the pears, arugula, fennel, most of the feta, and most of the walnuts.
Assemble on a platter and top with the remaining feta, walnuts and mint leaves.
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