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Fennel, Pear, & Walnut Salad

April 9, 2013

by Emily

fennel pear walnut salad

Having never been any kind of fan of licorice, I am shocked how much I enjoy fennel these days. Roasted or raw, I think fennel has a nice, subtle flavor that pairs well with everything from fruits (dried or fresh) to polenta. I wanted to recreate this salad after having something very similar at 606 R&D in Brooklyn the other weekend. I can’t seem to find it on their current menu (perhaps a special?),  it was certainly memorable. Pleasantly fresh and simple, this is a great early spring salad that will happily compliment pasta dishes, meat, or even a vegetable tasting menu.

Fennel, Pear, & Walnut Salad with Lemon Vinaigrette
inspired by 606 R&D in Prospect Heights, Brooklyn

1 fennel bulb
1 ripe pear
handful of walnuts, toasted
lemon juice
olive oil
dash of mustard
kosher salt & pepper

Thinly slice fennel bulb and loosely arrange on a plate or serving dish. Cut pear into wedges or matchsticks and sprinkle on top of the fennel. Whisk equal parts lemon juice and olive oil in a small bowl. Add a dash of mustard and kosher salt and pepper to taste. Dress salad to taste and add toasted walnuts. Enjoy!

I decided to leave this salad cheese-less, but goat cheese, blue cheese, or even Parmesan chips sound like a wonderful addition.



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