Pear-Fennel Salad with Pomegranate

To get the ideal thinness on the pear and fennel for this delicate salad, you will need to use a mandoline. But if you don’t have one (I don’t) simply slice carefully with a sharp knife.

Dressing Ingredients

• 2 TBSP red wine vinegar
• 1 1/2 TBSP pomegranate molasses (if you can’t find this, you can substitute honey)
• 3 tsp chopped shallot
• 2 stalks celery, sliced
• 1/2 tsp Dijon mustard
• 1/2 tsp kosher salt
• 1/4 tsp ground black pepper
• 1/4 cup extra-virgin olive oil

Salad Ingredients

• 1/2 cup walnuts, coarsely chopped or pine nuts (I used pine nuts)
• 2 red pears, halved, cored, and very thinly sliced (I couldn’t find red pears so used Bosc)
• 1 bulb fennel, halved, cored and very thinly sliced, fronds reserved
• 1 TBSP fresh lemon juice
• 4 cups (4 oz) baby arugula (I was generous with the arugula)
• 1/2 cup pomegranate seeds
• 1/3 cup crumbled feta cheese or shaved Parmigiano-Reggiano cheese

1. To make the dressing: In a small bowl or jar with a lid, combine the vinegar, pomegranate molasses, shallot, mustard, salt, and pepper. Add the oil and whisk until emulsified (or cap the jar and shake vigorously). Set aside.
2. To make the salad: In a small skillet over medium heat, toast the nuts until golden and fragrant (4-5 minutes). Remove from skillet to cool.
   My tip: because I almost always wind up burning pine nuts, I have found that if I heat the skillet and then put the pine nuts in and turn off the heat, but let them cool as the pan is cooling this is sufficient for toasting.
3. In a large bowl combine the pears and fennel. Sprinkle with lemon juice and toss gently.
4. Add the arugula and toss again to evenly distribute. Pour over 3-4 TBSP of the dressing, just enough to moisture the arugula, and toss. And the pomegranate seeds, cheese, and nuts, and toss again. Add more dressing, if desired, or store remainder in refrigerator up for 1 week. Serve the salad topped with the reserved fronds.