Fennel Pear Salad With Grapes And Pecans Recipes

PEAR AND FENNEL SALAD

Steps:

• Whisk 3 tablespoons white wine vinegar with 1/2 teaspoon crushed anise seed, salt and pepper in a serving bowl, then slowly whisk in 1/3 cup olive oil. Add 1 thinly sliced fennel bulb, 2 thinly sliced pears and some parsley; season with salt and pepper and toss. Top with shaved pecorino.

FENNEL-PEAR SALAD WITH GRAPES AND PECANS

Steps:

• Whisk 2 tablespoons white wine vinegar and 1 tablespoon each dijon mustard and mayonnaise. Gradually whisk in 1/4 cup olive oil; season with salt and pepper. Toss with 1 thinly sliced pear, 1/2 thinly sliced fennel bulb and 1 cup each halved grapes and sliced celery. Top with chopped toasted pecans and some chopped fennel fronds.

ARUGULA SALAD WITH GRAPES, FENNEL, GORGONZOLA, AND PECANS

Steps:

• Whisk jam, vinegar, oil, shallot, 1/4 teaspoon salt, and 1/4 teaspoon pepper in large bowl. Toss fennel with vinaigrette; let stand 15 minutes.
• Add arugula, fennel fronds, and grapes; toss and adjust seasonings with salt and pepper.
• Top with gorgonzola and pecans.

ROASTED FENNEL AND PEAR SALAD WITH BASALMIC-PEAR DRESSING

Steps:

• Preheat oven to 400 °F. Arrange pears, cut side up, in 8x8x2-inch glass baking dish; add fennel. Drizzle olive oil and chicken broth over pears and fennel. Roast 10 minutes. Turn pears and fennel over and roast until pears are just tender, about 5 minutes longer. Using slotted spoon, transfer pears to plate. Continue roasting fennel until tender, about 15 minutes longer. Transfer fennel to plate with pears, reserving any cooking liquid. Thinly slice fennel and 2 pear halves lengthwise. Cool completely.
• Peel remaining 2 pear halves. Transfer peeled pears to processor. Add reserved cooking liquid and vinegar to processor and blend until very smooth. Season dressing with salt and pepper.
• Divide greens among 4 plates. Top with fennel and pear slices. Drizzle some dressing over each salad. Serve, passing remaining dressing separately.

ROASTED FENNEL AND GRAPE SALAD

Steps:

• Heat oven to 400 degrees. Once heated, place walnuts on a sheet pan and cook until toasted and fragrant, about 5 to 7 minutes. Transfer nuts to a cutting board to cool. (You'll use the sheet pan in the next step.)
• Cut the fennel bulbs in half lengthwise, then cut each half into 1-inch wedges (you'll have about 6), taking care to include a bit of core in each slice to hold it together while cooking. Arrange the slices on the sheet pan, ensuring they do not overlap. Add the grapes to a corner of the sheet pan. Drizzle 2 tablespoons of the olive oil over the fennel and grapes. Season with ¼ teaspoon kosher salt and ⅛ teaspoon pepper. Roast for 40 minutes, flipping the fennel and shaking the grapes around at the 20-minute mark. When done, the fennel should be tender and browned; the grapes should be a bit withered and caramelized in some spots. Remove from oven and let cool for at least 5 minutes.
• Meanwhile, roughly chop the cooled walnuts, and set aside while you prepare the dressing: In a small glass jar, combine the shallot, sherry vinegar, orange zest and juice, mustard, salt, black pepper and olive oil. Cover and shake well to combine. Set aside.
• Assemble the salad: Transfer the roasted fennel and grapes to a platter. Spoon 4 tablespoons of the dressing over the roasted fennel and grapes, ensuring the shallot rings are evenly distributed. (Extra dressing can be served alongside.) Top with chopped nuts. Just before serving, grate the Manchego cheese on the largest hole of a box grater. Top salad with Manchego, reserved fennel fronds and a few more cracks of black pepper. Serve immediately.

PECAN-PEAR GREEN SALAD

Steps:

• In a large skillet, saute pear in 1 tablespoon butter until lightly browned, about 7 minutes. In a small skillet, saute pecans in remaining butter until lightly browned, about 5 minutes; sprinkle with 1/8 teaspoon salt., Divide salad greens between two salad plates; arrange pears over greens. Sprinkle with pecans. In a small bowl, whisk the vinegar, oil, pepper and remaining salt. Drizzle over salad.

PEAR AND GRAPE SALAD

Steps:

• If pears are fresh, they should be very ripe (dip in lemon juice immediately to prevent darkening).
• If pears are canned, drain well.
• Cut grapes in half, removing the seeds if necessary.
• Mix the cream cheese with the cream or mayonnaise.
• Place the pear, cut side down, on a plate.
• Cover the pear with the cream cheese mixture.
• Cover the surface of the pear with the grapes, placing the cut side down.
• Place a grape leaf on each salad plate.
• Place on pear decorated with grapes on each grape leaf, cut side down.
• The finished pear should resemble a bunch of grapes.
• Top with a dollop of mayonnaise if desired.