Recipe for Roasted Pear & Fennel Salad

This elegant salad combines the sweetness of roasted pears, the gentle anise flavor of fennel, and the peppery bite of arugula, all tied together with a bright sherry vinaigrette.

Serves 4

2 large fennel bulbs, quartered

4 pears, thick slices

2 watermelon radish, or red radish, sliced thin

4 cups total, arugula and mixed greens

1 tbsp cilantro, chopped

1/4 cup hazelnuts, toasted and chopped (or pecans)

1 tbsp. olive oil for roasting fennel

Sherry Vinegar Dressing

2 tbsp. good quality sherry vinegar (or red wine vinegar)

5 tbsp. extra virgin olive oil

1/2 lemon, juiced

1 tsp. raw honey

1 tsp. dijon mustard

1 shallot, minced

1/4 tsp. salt, to taste

1/2 cup parsley, chopped

Preheat your oven to 400°F.

Method:

Quarter two large fennel bulbs, toss them with about a tablespoon of olive oil and a sprinkle of salt, then spread them out on a baking sheet. Roast for 20 minutes.

Add four thickly sliced pears to the same pan, gently combine them with the fennel, and continue roasting for an additional 10 minutes, or until both are tender and lightly golden. Set aside to cool slightly.

While the fennel and pears roast, prepare the dressing. In a small bowl, whisk together one minced shallot, 1/4 teaspoon of salt, 2 tablespoons of good-quality sherry vinegar (or red wine vinegar), the juice of half a lemon, one teaspoon of Dijon mustard, and one teaspoon of raw honey. Let this mixture sit for five minutes to mellow the shallot’s flavor.

Add 1/2 cup of chopped parsley, then slowly whisk in 4 tablespoons of extra-virgin olive oil until the dressing becomes emulsified. You can make the dressing a few hours in advance.

To assemble, combine about four cups total of arugula and mixed greens with two thinly sliced watermelon or red radishes. Add two tablespoons of the dressing and toss lightly to coat — you want the greens to glisten, not drenched.

Gently fold in the roasted fennel and pears. Finish with ¼ cup of toasted, chopped hazelnuts (or pecans) and one tablespoon of chopped cilantro. Serve immediately and enjoy the balance of warm, sweet, and fresh flavors.

Laurie Richardone is a seasonal gluten free chef and certified health coach.

To work with Laurie, visit LaurieRichardone.com