Finally a twinkle of summer is starting to take shape in this indecisive German weather we experience each year. And that calls for a light crisp salad on this warm Spring day. A salad doesn’t always have to consist of the common lettuce, tomatoes and cucumbers we are use too. Or the same old bottled French, American or Italian dressings we turn to in crunch time. But it can be made simple and fresh with a twist.
Today I prepared a Fennel and Pear Salad with a zesty vinaigrette. The contrast of the textures between the crisp fennel and the delicate pears is perfect. Most times we tend to prepare the salad before the dressing. But I think having the dressing ready to pour is best and it avoids the browning on light fruits.
- 2 medium fennel bulbs, thinly sliced, fronds reserved
- 2 large firm green skinned pears
- 3 tablespoons extra virgin olive oil
- 1 ½ tablespoon lemon juice
- 1 teaspoon honey
- Salt & pepper to taste (optional)
- Parmesan chunks or shavings
- 3 tablespoons walnuts, coarsely chopped
- Whisk together oil, lemon juice and honey in a bowl, season, then add a dash of water if prefer a bit thinner. Set aside.
- Using a sharp knife and firm surface, slice thinly the fennel across the bulb. Doing the same with the pears, thinly slice each by holding the pear upright firmly to keep the natural shape of the fruit. Place pear and fennel pieces in a large bowl.
- Pour a generous amount of dressing over the fennel and pear and toss.
- Toss in the chunks of parmesan and walnuts. Serve and garnish with fennel fronds.