Fennel, Arugula, Cheddar, and Pecan Salad

Name: Fennel, Arugula, Cheddar, and Pecan Salad
Yield: 4 - 6 Servings
Ingredients: Vinaigrette; 1/4 cup (60 mL) apple cider vinegar; 2 tbsp (30 mL) shallots minced; 2 tbsp (30 mL) chives minced; 1 tbsp (15 mL) liquid honey; 1 1/2 tsp (7 mL) grainy Dijon mustard; 1/2 cup (125 mL) grape seed oil; 3 tbsp (45 mL) extra virgin olive oil; Salt and pepper to taste; Salad; 1 fennel bulb trimmed; 1 Bartlett or Anjou pear cored and quartered; 2 cups (500 mL) loosely packed arugula; 2/3 cup (150 mL) Courtenay Cheddar shaved thinly with vegetable peeler; divided; 1/2 cup (125 mL) toasted pecans chopped

Lunch
Salads

End of summer salad with fresh arugula, pear, Courtenay cheddar, toasted pecans, and apple cider dressing. This simple yet delicate salad can be served as a meal or side-dish.

Prep: 20 min

Yields 4 - 6 Servings

Ingredients

Vinaigrette
1/4 cup (60 mL) apple cider vinegar
2 tbsp (30 mL) shallots minced
2 tbsp (30 mL) chives minced
1 tbsp (15 mL) liquid honey
1 1/2 tsp (7 mL) grainy Dijon mustard
1/2 cup (125 mL) grape seed oil
3 tbsp (45 mL) extra virgin olive oil
Salt and pepper to taste
Salad
1 fennel bulb trimmed
1 Bartlett or Anjou pear cored and quartered
2 cups (500 mL) loosely packed arugula
2/3 cup (150 mL) Courtenay Cheddar shaved thinly with vegetable peeler, divided
1/2 cup (125 mL) toasted pecans chopped

READY FOR REWARDS?

Preparation

Vinaigrette:

In a small bowl or measuring cup, whisk together, vinegar, shallots, chives, honey, and mustard. Slowly, while whisking add grape seed oil and olive oil. Season with salt and pepper; set aside.

Salad:

Cut fennel in half from root to stem end. Cut halves into quarters, remove core. With a mandolin or sharp knife, cut into very thin slices. Place in large bowl. Thinly slice pear with a mandolin or knife and add to fennel. Add arugula and half of the cheese; gently toss with enough dressing to coat. Plate the salad and sprinkle with pecans and remaining cheese.