Fennel, Pear And Walnut Salad
This recipe from my book A Good Year is good for this time of year when leafy salad greens are scarce, and you feel like something fresh, cool and crunchy to have for lunch or dinner. You could use celery instead of fennel, which makes the salad similar to a traditional Waldorf salad. The salad needs to be prepared just before serving so that the pears don't go brown.
- 1-2 heads Florence fennel
- 1-2 winter nellis or winter cole pears
- Handful freshly cracked walnuts
- 1 tablespoon wine vinegar
- 1 tablespoon mild oil
- 2 tablespoons cream
- Pinches of mustard powder, sugar, salt and pepper
Trim the fennel and slice crossways as thinly as possible. Quarter, core and peel the pears and slice into thin wedges. Divide the fennel and pear slices between two lunch plates and scatter with the walnuts. Make the dressing by whisking together all the ingredients. Trickle over the salad.