Tuesday, November 1, 2011

Fall Fennel and Fruit Salad

My sister Kristen, source of the now famous Chicken Bruschetta recipe, sent us one of her latest creations.  While many things run in the family (blue eyes, weak bones, a taste for pinot noir) the fondness for fennel does not.  Claire, however, is a fennel fan, and was inspired to try this with dinner last night.   It was a hit--the perfect complement to her simple grilled fish.
Waiting to be transformed....

Fall Fennel and Autumn Fruit Salad

Toss in large salad bowl:
1 fennel bulb, chopped very fine
1 pear, chopped
1 apple, chopped
toss with a 10 oz pkg baby greens - could be  arugula/spinach/endive/pea shoots or a combo
1/4 cup chopped walnuts (or use candied walnuts for extra crunch and sweetness, a nice touch)
Optional:  garnish with large slivers of Parmesan (use a potato peeler for slicing)

Mix dressing:
1/4 cup Olive oil
juice from one whole lemon
salt/pepper to taste


Bon Appetit!

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