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"Do not overcook this dish. Most seafoods...should be simply threatened with heat and then celebrated with joy."--Jeff Smith, The Frugal Gourmet

Fennel-Pear Salad with Grapes and Pecans Recipe

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This recipe for Fennel-Pear Salad with Grapes and Pecans is from Regi's Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
2 tablespoons white wine vinegar
1 tablespoon each Dijon mustard and mayonnaise
1/4 cup olive oil
salt and pepper
1 thinly sliced pear
/2 thinly sliced fennel bulb
1 cup each halved grapes and sliced celery
Pecans
Chopped fennel fronds
Directions:
Directions:
Whisk 2 tablespoons white wine vinegar and 1 tablespoon each Dijon mustard and mayonnaise. Gradually whisk in 1/4 cup olive oil; season with salt and pepper. Toss with 1 thinly sliced pear, 1/2 thinly sliced fennel bulb and 1 cup each halved grapes and sliced celery. Top with chopped toasted pecans and some chopped fennel fronds.

 

 

 

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