• Prep Time
    5 Mins
  • Cook Time
    0 Mins
  • Total Time
    5 Mins
  • The base number of servings for this recipe is 4
    OK

    Pear, Apple, and Fennel Salad

    After the heavy cooking and eating of the holidays, light fare like salads can satisfy and cleanse the palate. This salad of thinly sliced apples, forelle pears and fennel with a simple apple cider vinaigrette by Aran Goyoaga is inspired by Donna Hay's towering salads.

     

    Aran Goyoaga is a culinary-school graduate and a full-time food writer, stylist, and photographer. Her award-winning blog, Canelle et Vanille, receives millions of visits a year. Born and raised in the Basque region of Spain, she now lives in Jupiter, Florida, with her husband and two children.


    Ingredients
    2
    honeycrisp apples, thinly sliced
    2
    forelle pears, thinly sliced
    2
    fennel bulbs cored and thinly sliced
    1
    cup
    fresh watercress
    1
    teaspoon
    Dijon mustard
    1
    lemon, juiced
    1
    tablespoon
    apple cider vinegar
    1/4
    cup
    Olive Oil
    1/2
    teaspoon
    salt
    1/2
    teaspoon
    freshly ground pepper
    Directions
    In a large bowl, combine water and the juice of 1 lemon.
    Thinly slice the apples, per and fennel and place the slices in the water immediately after to avoid oxidation.
    To make the vinaigrette, whisk together the mustard, apple cider vinegar and olive oil.
    Stack the sliced vegetables and garnish with watercress leaves. Season with salt and pepper and drizzle the vinaigrette on top.

    The base number of servings for this recipe is 4
    OK

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