Pear and Fennel Salad with Walnuts
Sweeten up your salad menu with this combination of sugar-sprinkled pears, crispy fennel and crunchy walnuts.
Chef Bruno recently paid a visit to Cork and Slice, an elegant restaurant in Cedarhurst, New York, specializing in kosher gourmet cuisine. Bruno is shown here with co-owners Ed Safaniev and Gregory Safaniev and chef John Scunziano.
Hello, my friends! I’ve got a real treat for you today, especially if you like fennel. Fennel is a key ingredient in so many recipes, particularly in Italian and Greek cuisine. It has a distinctive licorice-like flavor, and it’s said to offer many health benefits, too. In fact, this recipe is loaded with good-for-you ingredients and packed with flavors and textures. It’s a great combination of sweet pears, crispy fennel and crunchy walnuts. Try it out at home, and if you love it—and I think you will—add it to your menu as a side item. Some guests will like it so much, they’ll make it a main course, too. Mangia!
- ½ c. walnuts, shelled
- 2 tbsp. Gorgonzola cheese, crumbled
- 2 tbsp. red wine vinegar
- 4 tbsp. extra-virgin olive oil
- 2 tbsp. butter
- 1 large pear, cut into wedges
- 1 head frisée lettuce, torn
- 1 small fennel bulb, trimmed and thinly sliced
- Pinch of salt and pepper
Preheat the oven to 350°F. Place the walnuts on a baking sheet and toast them for 5 minutes. Meanwhile, to make the dressing, combine the Gorgonzola cheese, olive oil and red wine vinegar in a bowl and season with salt and pepper. Set aside.
In a skillet over medium heat, add the butter and the pear wedges and sprinkle with sugar. Cook until the wedges are browned on both sides. Remove the walnuts from the oven. Add the cooked pears and fennel slices to the frisée and pour the Gorgonzola dressing over the mixture. Scatter the toasted walnuts on top and serve.