Roasted Fennel and Pear Salad
This fall inspired salad combines warm roasted pears and fennel with a bright and tangy maple vinaigrette.
Equipment
- 1 baking sheet
- 1 whisk, milk frother, or food processor
Ingredients
Fennel and Pear Salad
- 1 fennel bulb
- 3 Red Anjou pears
- 2 tbsp olive oil
- 1 tsp kosher salt
- 1/2 tsp black pepper
- 1 handful walnuts, chopped
Maple Vinaigrette
- 3 tbsp olive oil
- 1 tbsp red wine vinegar
- 1 tbsp Dijon mustard
- 1 tbsp maple syrup
- salt and pepper to taste
Instructions
- Preheat oven to 400 degrees.
- Cut the fennel bulb into quarters. Reserve some of the fronds for garnish.
- Cut the pears into 8 pieces.
- Arrange the fennel and pears on a baking sheet.
- Drizzle olive oil over the top. Season with salt and pepper. Toss to make sure they are thoroughly coated.
- Roast the fennel and pears for 15-20 minutes until they are fork tender but still have their shape.
- While the pears and fennel are roasting make your dressing. Use a whisk to whisk together all of the ingredients for the vinaigrette. You can also use a milk frother or food processor to help emulsify it.
- Spread the dressing onto a plate.
- Arrange the pears and fennel on top of the dressing.
- Garnish with walnut and reserved fennel fronds.
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