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Pear and fennel salad with apples and mustard vinaigrette
This fennel salad with pears, apples and mustard vinaigrette is a simple, seasonal salad that is best made with local fruits and vegetables in their prime. Fennel, Bartlett pears and Honeycrisp apples are sliced thinly, and thrown together in a delicious heap. A sharp mustard vinaigrette is drizzled on top, and the whole dish is crowned with perky fennel fronds.
Servings 4 servings
Calories 137kcal
Equipment
Ingredients
- 1 fennel head
- 1-2 Bartlett pears
- 1 Honeycrisp apple
- juice of ½ a lemon
- 2 TBs olive oil
- ½ TB grainy mustard
- salt
- pepper
Instructions
- Wash apples, pears and fennel thoroughly. Thinly slice apples, pears and fennel, saving the fronds for later.
- In a glass mason jar, mix lemon juice, olive oil and mustard (notice that I’ve omitted the traditional sweetener in this vinaigrette – the apples and pears are going to give us all the sweetness we want, so I wanted to keep the sauce extra tart). Seal the jar and shake it well to emulsify the vinaigrette.
- Heap your fennel slices on a large serving platter. Top with thinly sliced apples and pears. Drizzle all of your vinaigrette on top. Finally, cut your fennel fronds into small bunches, and arrange them on top.
Nutrition
Calories: 137kcal | Carbohydrates: 19g | Protein: 1g | Fat: 7g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Sodium: 52mg | Potassium: 357mg | Fiber: 5g | Sugar: 12g | Vitamin A: 120IU | Vitamin C: 18mg | Calcium: 40mg | Iron: 1mg