Roasted Fennel & Pear Salad

Yield: 5 servings

Roasted Fennel & Pear Salad

Prep time: 15 MinCook time: 20 MinTotal time: 35 Min
Fennel has a very distinctive aniseed flavour. When roasted it takes on new strong flavors. Itbecomes sweet, soft and delicious, the perfect complimeent to a cold, crisp, juicy pear. This sa-lad is a great start to this dinner party menu. It prepares the palette for the warm roasted flavorsthat are to comem in the following courses. The soft, sweet flavor of the fennel is the perfectcompliment to the crunchy marcona almond and sharp manchego cheese.

Ingredients

  • 2 Bulb Fennel - save the tops
  • 2 Bosc Pears
  • 1 Bag Baby Arugala
  • 1 Cup Shaved Manchego
  • 1/4 Cup whole Marcona Almonds
  • 1 Tbs Salted Butter
  • 3-4 Tablespoons Olive Oil
  • Juice of 1 lemon
  • 2 Tbs Honey
  • Salt
  • Pepper

Instructions

  1. Preheat the oven to 400 degrees farenheit and line a bakingsheet with parchment paper.
  2. Slice the fennel into 1/4 inch thick slices and coat with olive oil. Season with salt and pepper and
  3. Bake for 30 minutes until golden and caremelised.
  4. While the fennel is cooking, pan roast the marcona almonds in a Tbs of salted butter. Melt the butter and roast the almonds in a skillet or frying pan for about 5 minutes over medium heat or until they’re golden brown.
  5. Make the salad dressing. Whisk together the olive oil lemon juice, honey, salt and pepper until everything is well combined.
  6. Toss the arugala, fennel, pear, and macnchego in the dressing so it is fully coated and place on a plate. Sprinkle the marcona almonds on top and garnish with the fennel fronds.
 
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