Maple Roasted Fennel and Pears
Rated 5.0 stars by 1 users
Servings
4
Author:
Heather Howes
A delightful fusion of flavors: the Fennel and Pear Salad. Crisp slices of fennel mingle with the subtle sweetness of fresh pears, creating a harmonious symphony of taste and texture.
Ingredients
- 2-3 fennel bulbs (depending on size, sometimes they can be quite small)
- 3 pears firm but ripe, red Anjou work well
- Salt and pepper
- Pinch of garlic powderÂ
- 1 cup of walnuts
- Olive oil to drizzle on the fennel and pears for roasting
- 1 tablespoon of apple cider vinegarÂ
- 2 tablespoons Ben’s maple syrup
- 1 tablespoon Dijon mustardÂ
- 3 tablespoons of light olive oil
- Crumbled Blue cheese or shaved Parmesan cheese
Directions
- Â Preheat oven to 400 degrees F
- Cut off the stalks of the fennel bulbs and reserve some of the green tops for garnish and serving.
- Quarter the fennel bulbs and the pears. Cut out the tough part of the pears and the seeds. Cutting the pears and fennel close in size will help them roast equally.
- Lay the pears and fennel on a parchment lined baking sheet. Give them some room so they can crisp up, too close together and they may get mushy.
- Drizzle with olive oil, season with salt and pepper and garlic powder.
- Roast the fennel and pears for 15-20 minutes. They should be fork tender and slightly browned on the edges.
- Whisk together the maple syrup, apple cider vinegar, Dijon mustard. Then, while whisking or in a blender, add the oil one tablespoon at a time to make the dressing.
- When the fennel and pears are roasted lightly toss with the walnuts and the dressing.
- Arrange the salad on a plater and sprinkle with blue cheese crumbles or shaved Parmesan cheese. Garnish with the soft green fennel fronds and a drizzle of maple syrup.