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.

SLNY Productions

 

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!

 

Ingredients:

  • 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
  • Sugar
  • Pinch of salt and pepper

 

Directions:

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. 

 

Edit Module

Tell us what you think at or email.

Edit Module
Edit ModuleShow Tags
Edit ModuleShow Tags

Related Articles

The Chef's Corner: Will Grant Interview

Will Grant chats with PMQ about restaurant concepts, sourdough pizza, and winning the Caputo Cup.

What’s Your Story? Papa’s Pizza

In the aftermath of Hurricane Maria, Wilhelm Rodriguez, owner of Papa’s Pizza in Cabo Rojo, Puerto Rico, proved that pizza can move mountains.

The Upper Crust: How Anita and Klime Kovaceski became one of Miami’s culinary power couples

The talented owners of Crust have made pizza success look effortless, but they know the devil is in the details.

Top Marketing Tips and Tricks for April 2018

Ring in the spring by giving your pizzeria a seasonal refresh.

How to Drive More Traffic to a Newer Pizza Store

The first three years in business are usually bumpy for a pizzeria, Think Tankers say, but as long as your sales keep going up, don’t push the panic button.

The Three Common Causes of Soggy Pizza

If your pizza crust won’t stay crispy after it’s baked, keep these tips in mind to better control moisture.

Food Trucks: All the Right Moves

Mobile pizza restaurants present their own unique set of challenges—and there are no shortcuts to success.

No Monkey Business: Service, Quality and Best Prices from King Kong Printing

Connecting to customers through direct mail helps you stand out in a digital world and offers a more personal touch.

Mobile Brick Oven Solutions: Expanding Your Pizza Operation

Marra Forni pizza ovens offer both performance and elegance for your food truck or mobile restaurant.

Is Your Online Customer Service Up to Speed?

Never has the need for speed been more important than in online ordering for pizza restaurants. Speedline has the solution.
Edit ModuleShow Tags
Edit ModuleShow Tags
Edit Module
Edit Module
Edit ModuleShow Tags
Edit ModuleShow Tags
Edit Module
Edit ModuleShow Tags
Edit ModuleShow Tags