07 Mar ARUGULA-FENNEL SALAD WITH PEAR VINAIGRETTE
1 cup pear nectar
4 tbsp seasoned rice vinegar
2 tbsp first pressed olive oil
½ tsp groung black pepper
1 fennel bulb
3 cups arugula leaves
2 cups romaine lettuce leaves
2 small ripe pears, cored and thinly sliced
2 tangerines, segmented
½ small onion, thinly sliced and separate into rings
½ cup walnut pieces, toasted
For vinaigrette, in a small bowl whisk together pear nectar, vinegar, olive oil, and pepper. Set aside.
Cut off and discard upper stalks of fennel, reserving some feathery leaves for garnish. Remove wilted tough outer layer of stalks and cut off a thin slice from base of bulb. Cut the bulb in half lengthwise. Cut crosswise into thin slices, removing core.
In a medium bowl toss together sliced fennel, arugula, and romaine leaves. Pour about half of the vinaigrette over fennel mixture; toss to coat. Arrange the fennel mixture on 4 salad plates. Top with pears, tangerine, red onion, and walnuts.
Garnish with fennel leaves. Drizzle with remaining vinaigrette.