Fennel and pear salad with red wine vinaigrette


by Darya Rose

Don't think you can do salads in winter? These ingredients are among the winter seasons finest offerings, and make a delicious side to that roast of meat you're tucking into.

Prep Time: 15 minutes

Yield: 4-6


For the vinaigrette:

  • 1/2 shallot, minced
  • 1/2C red wine vinegar
  • 1T your favourite mustard
  • 1T Dijon mustard

For the salad:

  • 1 fennel bulb, trimmed, halved & cored
  • 1 pear, halved & cored
  • 2 celery stalks, trimmed
  • 1/2C parmesan or feta, crumbled
  • 1/2C walnuts, chopped
  • fresh ground black pepper

1. Put all the dressing ingredients in a glass mason jar with a tight fitting lid and shake vigorously to combine. Set aside. 2. Thinly slice the fennel, pear and celery (you can use your fancy food processor attachment if you like) and place in a large salad bowl. 3. Add the walnuts, parmesan and a few grinds of black pepper. Toss with about a quarter of the dressing. Taste and add more dressing if needed. 4. Refrigerate until ready to serve.