2ripe D’Anjou or Bosc pearsor other winter pears, sliced about ⅛ inch thick
1medium fennel bulbsliced very thinly
2tablespoonlemon juice
4 cupsbaby salad greens
½cupwalnuts or pecanstoasted
½cupfeta cheesecrumbled (or goat cheese or blue cheese)
mint leavesfor garnish
Dressing
½cupolive oil
¼cupsherry vinegar
1teaspoonDijon mustard
1teaspoonhoney
1pinchred pepper flakes
salt and freshly ground pepper
Instructions
Thinly slice fennel into a small bowl, using a sharp knife or a mandolin. To tenderize it a little, drizzle with a tiny bit of olive oil, the lemon juice, and sprinkle with some salt. Toss and set aside.
Whisk together the dressing ingredients. Taste and adjust the seasoning.
In a larger bowl, toss together the pears, baby salad greens, fennel, and most of the cheese and walnuts with the dressing.
Assemble on a platter and top with the remaining cheese and walnuts.
Garnish with mint leaves and serve.
Notes
You'll probably have more dressing than what you will need. Save it for another salad. It's delicious.