Fennel and Pear Salad
Easy fennel and pear salad with blue cheese and hazelnuts and a simple citrus dressing.
- 1 fennel bulb
- 1 pear conference
- 50 g blue cheese Stilton
- 30 g hazelnuts whole
For the dressing
- 1 tablespoon extra virgin olive oil
- 1 tablespoon lemon juice
- ½ teaspoon salt
- ¼ teaspoon pepper
Chop off the fronds from the fennel and give them a rough chop. Now trim the root and discard.
Cut the fennel in half from root to tip. Place it flat side down on a chopping board, then slice finely.
Slice the pear in half and remove the core, then place flat side down and slice thinly.
Roughly chop the hazelnuts and crumble the Stilton or blue cheese.
Make the dressing by placing all the ingredients into a container with a screw top lid and give it as good shake.
Take a flat plate and lay out the fennel slices in a fan shape.
Add the pear slices on top. Sprinkle on the nuts and cheese then pour over the dressing. Garnish with the fennel fronds
The nutritional information provided is approximate and is calculated using online tools. Information can vary depending on various factors, but we have endeavoured to be as accurate as possible.
Calories: 167kcalCarbohydrates: 13gProtein: 5gFat: 12gSaturated Fat: 3gPolyunsaturated Fat: 1gMonounsaturated Fat: 7gCholesterol: 9mgSodium: 496mgPotassium: 382mgFiber: 4gSugar: 5gVitamin A: 187IUVitamin C: 11mgCalcium: 108mgIron: 1mg