Fennel Pear Salad with Lemon Vinaigrette
Sweet, tangy, and savory flavors combine in this simple green salad. Fennel is shaved with a vegetable peeler, resulting in very thin slices that add a great crispness to salad.
Servings: 4 salads
Calories: 318kcal
Ingredients
For the salad
- 1 teaspoon butter
- ¼ cup sliced almonds
- pinch of salt plus more to taste
- ½ bulb fennel
- 5 ounces baby spring mix
- 1 large pear
- lemon juice and zest from one lemon
- 4 ounces plain goat's cheese
For the vinaigrette
- 2 medium lemons juiced and zested
- ¼ cup extra virgin olive oil
- 2 tablespoons white wine vinegar
- 1 teaspoon Dijon mustard
- 1 teaspoon honey adjust to taste
- pinch of salt
- freshly ground black pepper
Instructions
- Melt butter in a small pot over medium heat. Add the almonds and a pinch of salt. Toast, stirring occasionally, until golden, just a few minutes. Transfer the almonds to a small bowl.
- Remove any wilted or damaged outer layers from the fennel. Use a vegetable peeler to peel thin strips of fennel. Peel about ½ of one fennel bulb.
- Make the vinaigrette in a small jar. Whisk together ¼ cup lemon juice, olive oil, white wine vinegar, Dijon mustard, honey, a pinch of salt, and freshly ground black pepper, to taste. Whisk or shake until emulsified.
- Assemble the salad in individual portions or as one large salad. Distribute the greens between 4 servings. Drizzle with half of the vinaigrette, tossing with tongs to coat the greens.
- Thinly slice the pears and squeeze with lemon juice to prevent browning. Divide the slices between each salad.
- Add the crumbled goat's cheese, sliced fennel, and toasted almonds. Garnish with fennel fronds, lemon zest, and a crack of freshly ground black pepper. Drizzle with remaining vinaigrette just before serving. Enjoy!
Notes
- Goat cheese: This adds creaminess and great contrast to the crisp fennel. While quite different, I tested this recipe with slices of pecorino cheese as well and found it to be a good option.
- Lemons: One large lemon typically has 3-4 tablespoons of lemon juice, while one small lemon has about 2 tablespoons. I bought 2 large lemons for this recipe.
Nutrition
Serving: 1salad | Calories: 318kcal | Carbohydrates: 19g | Protein: 9g | Fat: 25g | Saturated Fat: 7g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 14g | Trans Fat: 0.04g | Cholesterol: 16mg | Sodium: 153mg | Potassium: 387mg | Fiber: 5g | Sugar: 9g | Vitamin A: 790IU | Vitamin C: 42mg | Calcium: 102mg | Iron: 2mg
