Did You Know? Today, pears are available in grocery stores 10 months out of the year, but they weren’t always so easy to find. In the 1800s people were willing to pay over $20 for just one pear because they were so rare and delicious.
After a few dozen cupcakes and muffins, I think I'm due for some fresh fruits and vegetables here on Buff Chick. We had my Grandparents and Uncle over yesterday afternoon for a late lunch, and while my Mom simmered away the entree, I worked on a side salad for her. I love introducing new foods to my relatives, and salads are a great way to combine a ton of unique flavors into one satisfying dish. I'm always surprised at the flavor combinations that work in salads. You can basically throw in anything and know it's going to taste good. And no matter what kind of greens I go with, I always add in some type of fruit.
My sister first introduced me to this mix after watching Giada toss it together a few weeks ago. She's made it on many occasions, but each time, we had finished the bowl before I had the chance to photograph any of the remains. Giada used pancetta as the protein, but being vegetarians, we opted for toasted pecans and some feta cheese. And sticking with my 'always throw in fruit' rule, I added some diced anjou pear. This mix has quickly become my go-to salad these days, and even my standard iceberg-and-tomato grandfather went for seconds on this one.
Adapted from Giada de Laurentiis
1 bulb fennel, halved, cored, and sliced; Reserve about a tablespoon of chopped fronds for garnish, if desired
1 onion, sliced
2 cloves garlic, minced
2 tablespoons brown sugar
1 tablespoon extra-virgin olive oil
1/4 teaspoon salt
1/8 teaspoon freshly ground black pepper
1/4 cup pecans, toasted
1/4 cup, plus 2 tablespoons feta
1 pear, cored and diced
10 ounces mixed salad greens
Red Wine Vinaigrette, recipe follows
Preheat the oven to 400 degrees F.
In a medium bowl, toss together fennel, onion, garlic, brown sugar, olive oil, salt, and pepper. Place the ingredients on the baking sheet in a single layer. Cook until the fennel is caramelized, about 25 minutes. Remove from the oven and let cool for 5 minutes.
In a large bowl, place the salad greens, caramelized fennel and onion, pecans, pear, and 1/4 cup of feta. Toss the salad with the Red Wine Vinaigrette and garnish with the additional couple tablespoons of feta and the fennel fronds. Serve immediately, and enjoy!
2 tablespoon red wine vinegar
1 tablespoon lemon juice
1/2 teaspoon honey
1/2 teaspoon salt
1/8 teaspoon freshly ground black pepper
1/4 cup extra-virgin olive oil
Mix the vinegar, lemon juice, honey, salt, and pepper in a blender. With the machine running gradually blend in the oil. Season the vinaigrette, to taste, with more salt and pepper, if desired.
