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Fennel Salad with Toasted Walnuts

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  • 8 oz Fennel; finely sliced
  • 2 Pears; cored and sliced
  • 8 oz Seedless grapes; halved
  • 2 Oranges; peeled and segmented
  • 4 oz Walnuts; roughly chopped
  • 1 tb Walnut oil
  • 2 tb Olive oil
  • 1 tb White wine vinegar
  • 1 ts Honey
  • 1 ts Concentrated apple juice
  • 1 ts Ready made grain mustard
  • Salt and pepper
  • 1 Lollo rosso lettuce


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.