Fennel salad with toasted walnuts

1 servings

Ingredients

Quantity Ingredient
8 ounces Fennel; finely sliced
2 Pears; cored and sliced
8 ounces Seedless grapes; halved
2 Oranges; peeled and
; segmented
4 ounces Walnuts; roughly chopped
1 tablespoon Walnut oil
2 tablespoons Olive oil
1 tablespoon White wine vinegar
1 teaspoon Honey
1 teaspoon Concentrated apple juice
1 teaspoon Ready made grain mustard
Salt and pepper
1 Lollo rosso lettuce

Directions

FOR THE DRESSING

1. Prepare the fennel, pears, grapes and oranges. Mix together in a large bowl. Toast the walnuts for 5-7 minutes in a hot oven, 200øC/400øF/gas mark 6.

2. Allow to cool, reserve a few as garnish, then mix the rest with the salad ingredients.

3. Mix the dressing together in a jar and shake well. Season to taste. Toss the dressing into the salad.

4. Separate the leaves of the lollo rosso and line a bowl. Fill with the salad and garnish with the remaining walnuts.

Converted by MC_Buster.

NOTES : This refreshing salad is made with autumnal ingredients. If you prepare it in advance, add the pears at the last minute or they will become soggy.

Converted by MM_Buster v2.0l.

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