During the mercurial months of the year (spring, fall…. I’m looking at you), chaotic weather can send you home sweating or shivering.
This salad is simple yet packed with complex flavors and textures.
Raw fennel adds a brightness and a subtle anise flavor. When roasted, it’s hearty, sweet and nutty. The addition of toasted seeds or pine nuts adds warmth.
Whether you go raw or roasted, the pears and pecorino are the star of the show.
Ingredients
Serves 2
3 cups fresh arugula (80 g) *substitute with spinach
1 cup / 1 large fennel bulb
1 large Abate or Williams pear (200 g)
50-60 grams/ 2 oz semi-aged pecorino cheese
3-4 walnuts (about 25 g / 1 oz) halved *Substitute with toasted pumpkin seeds or pine nuts
2 tablespoons extra-virgin olive oil
1 small lemon / 2-3 tablespoons lemon juice
salt and freshly ground black pepper to taste
*Optional balsamic vinegar to drizzle
Procedure
Finely slice the fennel.
*If roasting, preheat the oven to 400°F (205°C). Line a pan with parchment paper. Toss fennel with olive oil, salt, and pepper. Roast until browned on the edges. Set aside to cool.
Slice pears into thin spears or cubes (your choice), and sprinkle with part of the lemon juice to keep them from browning. Slice pecorino in the same size and shape.
Combine fennel and greens on a serving dish and top with pears and cheese. Drizzle with oil, salt and pepper to taste, another spray of lemon, and garnish with nuts or seeds. Toss before serving. *Drizzle with balsamic vinegar for extra pop.