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Ingredients

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Directions

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  • For dressing, in a screw-top jar, combine vinegar, oil, and shallot. Cover and shake well.

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  • Trim fennel; cut fennel bulbs in half lengthwise. If desired, remove cores. Cut fennel crosswise into thin slices.

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Instructions Checklist
Instructions Checklist
  • On a large serving platter or six salad plates, arrange arugula and/or radicchio, apples, pears, and fennel. Drizzle with dressing. Sprinkle with walnuts and cheese. Makes 6 servings.

*Test Kitchen Tip:

To toast walnuts, spread the nuts in a single layer in a shallow baking pan. Bake in a 350 degree F oven for 8 to 10 minutes or until light golden brown, watching carefully and stirring once or twice so the nuts don't burn.

Nutrition Facts

333 calories; 23 g total fat; 6 g saturated fat; 10 g polyunsaturated fat; 5 g monounsaturated fat; 17 mg cholesterol; 304 mg sodium. 27 g carbohydrates; 7 g fiber; 13 g sugar; 9 g protein;

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