Loading...Description
The crunchy mix of sweet pears, licorice-scented fennel, and peppery fennel marry well in this cool weather salad that is completely plant-based and gluten-free.
Ingredients
Scale
Salad:
- 1 medium fennel
- 2 small green pears
- 2 cups arugula leaves
Lemon Mustard Vinaigrette:
- 1 1/2 tablespoons extra virgin olive oil
- 1 medium lemon, juiced
- 1 tablespoon dijon mustard
- Pinch sea salt (optional)
Garnish:
- Freshly ground black pepper
Instructions
-
Trim the stems of the fennel, leaving the bulb (reserving some of the fronds). Slice it in half, and then into thin slices. Chop 1/2 cup of the fennel fronds (green, feathery leaves). Add to a large salad bowl.
-
Slice pears (unpeeled) in half, core, and slice into thin wedges. Add to the salad bowl.
-
Add arugula leaves to salad bowl.
- Mix the olive oil, lemon juice, mustard and salt (optional) in a small dish.
- Drizzle over the salad and gently toss.
- Sprinkle with freshly ground black pepper.
- Serve immediately.
- Prep Time: 10 minutes
- Category: Salad
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 78
- Sugar: 5 g
- Sodium: 83 mg
- Fat: 6 g
- Saturated Fat: 1 g
- Carbohydrates: 12 g
- Fiber: 3 g
- Protein: 1 g
