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.