Pear and Fennel Salad

Pear and Fennel Salad by JoinMeForDinner

Pears are humble. They don’t shout out at you with bright colours like apples do. They’re not exotic or bizarre like dragonfruit. They don’t have an intense flavour like a grapefruit.  They’re just pears. They’re humble, they’re subtle, and consequently they marry well with a host of other foods.

In this salad, the pears complement the stronger flavoured fennel and provide a perfect contrast with the feta and walnuts. I used a delicate butter lettuce, but you could try it with any greens:  arugula, baby spinach, or baby kale would likely be good too.

Serves 2


  • 1 ripe D’Anjou pear, (or other winter pear) sliced about 1/8 inch thick
  • 1 small fennel bulb, sliced very thinly. (I should have used my mandoline but I’m a bit afraid of it.)
  • 1 Tbsp. lemon juice
  • 2 – 3 cups of baby salad greens
  • 1/4 cup toasted walnuts
  • 1/4 cup crumbled feta
  • a few mint leaves


  • 1/4 cup olive oil
  • 1-2 Tbsp. sherry vinegar
  • 1/2 to 1 tsp Dijon mustard
  • 1/4 tsp honey
  • pinch of red pepper flakes
  • salt and freshly ground pepper


  • Thinly slice fennel into a small bowl. To tenderize it a little, drizzle with a tiny bit of olive oil, the lemon juice, and sprinkle with some salt. Toss and set aside. 
  • Whisk together the dressing ingredients, taste and adjust the seasoning. 
  • In a larger bowl, toss together the pears, baby salad greens, fennel, and most of the feta and walnuts with the dressing. Assemble on a platter and top with the remaining feta and walnuts.  Garnish with mint leaves. Enjoy! Pear and Fennel Salad by JoinMeForDinner

Here are links to some of my other recipes featuring the humble pear.
Deanie’s Poached Pears
A Pair of Pear Desserts

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About joinmefordinner

. . . living in the Cowichan Valley, cooking for my appreciative family and friends, and taking advantage of all this area has to offer including local organic produce, cheese, wine, artisan breads, and fresh-caught seafood.
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