We love this salad – light texture but big on flavour. Really there is no excuse not eat vegetables because this only takes minutes to make. Add some lean protein to make a complete meal!
SERVES – 4
- 2 baby fennel, trimmed
- 2 firm green pears
- 1 Tablespoon extra virgin olive oil
- 1 Tablespoon white wine or apple cider vinegar
- 80g cheese – my favourite is crumbled Roquefort (French blue) or thin shavings of parmesan parmesan
- ¼ cup toasted walnuts, roughly chopped
Fennel: Using a sharp knife or mandoline, thinly slice the fennel across the bulb
Pear: Hold pear upright on an even surface and thinly slice down each cheek trying to keep its natural shape.
Dressing: In a small bowl, whisk olive oil and lemon juice together. Add a splash of water and whisk to combine.
Place fennel and pear in a large bowl. Add dressing and toss well.
Place salad on a platter and top with walnuts and shavings of parmesan.
Serve with protein of your choice e.g., chicken, lean roasted pork or fish such as salmon or trout.
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Craving for burgers? Try our Salmon burger recipe, healthy and delicious!