This Pear and Fennel Salad features an apple butter vinaigrette and is very simple to put together. The flavour of the fennel and ripe pear is bright and fresh, just like Spring. This salad goes very well with grilled meat or fish, which is a bonus since grilling season is upon us once again. Special thanks to Gabriel Hall for this light, slightly sweet and refreshing take on a classic. You can read Gabriel Hall’s weekly column, “Bachelor Chow” right here on the Kingsland website.
You will need:
- 1 large bulb of fennel
- 2 ripe bartlett pears
- the juice of ½ fresh lemon
- some extra virgin olive oil
- 1 ½ teaspoons apple butter
- fresh oregano
- salt and pepper
- some lemon zest
Cut the stalks off the fennel and remove the tough outer layer. Cut in half lengthwise, then cut into paper thin slices with a mandolin or knife. Set aside in a large bowl.
Peel and julienne one of the pears and set aside in some water with a little lemon juice so it doesn’t oxidize. Take the other pear and cut half into thin slices. Set in the water with the rest.
For the dressing, I’m gonna use the juice of about half a lemon and combine it with a couple tablespoons of extra virgin olive oil, 1 ½ teaspoons of apple butter, a bit of fresh oregano and some salt and pepper. Give it a good shake until well blended. Give it a final taste, then season with salt and pepper.
Combine the fennel, julienned pear and dressing in a large mixing bowl and toss until combined. When plating, finish with some sliced pear and some fresh oregano leaves. Top with some lemon zest and serve.