Italian Soups and Salads Recipes - Arugula-Fennel Salad with Pear Vinagrette

Ingredients                 

• 2/3 cup pear nectar

• 3 tablespoons seasoned rice vinegar

• 1 tablespoon olive oil

• 1/2 teaspoon coarsely ground black pepper

• 1 fennel bulb

• 2 cups arugula leaves

• 2 cups romaine leaves

• 2 small pears, cored and thinly sliced

• 1/2 of a small red onion, thinly sliced and separated into rings

• 1/4 cup broken walnuts, toasted

• 1 ounce Parmesan cheese

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Method:

1. For vinaigrette, in a small bowl whisk together pear nectar, rice vinegar, olive oil, and pepper. Set aside.

2. Cut off and discard upper stalks of fennel. Remove wilted outer layer of fennel stalks and cut off a thin slice from base. Cut the fennel bulb in half lengthwise; cut crosswise into thin slices, removing core (if desired).

3. In a medium bowl toss together sliced fennel, arugula, and romaine. Pour about half of the vinaigrette over fennel mixture; toss to coat. Arrange the fennel mixture on four salad plates. Top with pears, red onion, and walnuts.

4. Use a vegetable peeler to thinly shave Parmesan cheese. Top salads with shaved cheese. Drizzle with remaining vinaigrette.