Dairy Farmers of Canada

Fennel, Arugula, Cheddar, and Pecan Salad

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
fennel arugula cheddar and pecan salad

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

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.

Tips

You can use approximately 1/4 cup of vinaigrette to dress the salad. Cover and refrigerate any remaining vinaigrette for up to 2 days.

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Nutritional information

Per serving
Energy: 380 Calories
Protein: 5 g
Carbohydrate: 13 g
Fat: 36 g
Fibre: 3.3 g
Sodium: 141 mg

Top 5 Nutrients

(% DV*)
Calcium: 12 % / 132 mg
Folate: 12 %
Magnesium: 12 %
Vitamin C: 13 %
Vitamin E: 17 %