Roasted Fennel, Pear, and Bleu Cheese Salad with Vanilla Balsamic Vinaigrette
Fennel has a strong licorice flavor. Roasting mellows out that flavor and softens the fibers. It pairs incredibly well with the creamy texture of Anjous pears and tangy bleu cheese. The vanilla balsamic vinaigrette adds just the right amount of sweetness. It is best to use high-quality balsamic vinegar and, if possible, make it a day in advance so the flavors can marry and mingle.
4 servings
INGREDIENTS:
½ vanilla bean or ¼ teaspoon vanilla extract
1 tablespoon balsamic vinegar
3 tablespoons extra virgin olive oil, divided
¼ teaspoon fresh ground black pepper
¼ teaspoon kosher salt
2 small fennel bulb, quartered lengthwise
2 tablespoons filtered water
1 large red Anjou pear, quartered, cored
2 ounces bleu cheese, sliced
4 red leafy green lettuce leaves
¼ cup toasted pistachios, chopped
DIRECTIONS:
If using a vanilla bean, slice lengthwise and scrape out the seeds. Place the vanilla seeds or extract in a mixing bowl with the vinegar. Whip in two tablespoons of olive oil. Season with salt and pepper. Set aside. It can be made a day in advance.
Preheat oven to 450°F. Slice each wedge of fennel into two slices, with the core still holding each wedge together. Toss the fennel wedges in two tablespoons of water. Drizzle with one tablespoon olive oil and toss to coat. Lightly salt each side. Place on a Silpat or parchment paper sheet pan and tightly cover with foil. Roast for twenty minutes. Remove the foil and roast until browned, about five to eight minutes on each side.
Meanwhile, slice each pear wedge into three thin slices.
Place each roasted fennel wedge on a lettuce leaf and fan out. Lay three pear slices on top of each. Top with bleu cheese and pistachios. Drizzle the vinaigrette over the top. Serve warm or cold.
Note: Toss the pistachios in a sauté pan over medium-high heat until lightly toasted.
Roasted Fennel, Pear, and Bleu Cheese Salad with Vanilla Balsamic Vinaigrette
Ingredients
- ½ vanilla bean or ¼ teaspoon vanilla extract
- 1 tablespoon balsamic vinegar
- 3 tablespoons extra virgin olive oil, divided
- ¼ teaspoon fresh ground black pepper
- ¼ teaspoon kosher salt
- 2 small fennel bulb, quartered lengthwise
- 2 tablespoons filtered water
- 1 large red Anjou pear, quartered, cored
- 2 ounces bleu cheese, sliced
- 4 red leafy green lettuce leaves
- ¼ cup toasted pistachios, chopped
Instructions
- If using a vanilla bean, slice lengthwise and scrape out the seeds. Place the vanilla seeds or extract in a mixing bowl with the vinegar. Whip in two tablespoons of olive oil. Season with salt and pepper. Set aside. It can be made a day in advance.
- Preheat oven to 450°F. Slice each wedge of fennel into two slices, with the core still holding each wedge together. Toss the fennel wedges in two tablespoons of water. Drizzle with one tablespoon olive oil and toss to coat. Lightly salt each side. Place on a Silpat or parchment paper sheet pan and tightly cover with foil. Roast for twenty minutes. Remove the foil and roast until browned, about five to eight minutes on each side.
- Meanwhile, slice each pear wedge into three thin slices.
- Place each roasted fennel wedge on a lettuce leaf and fan out. Lay three pear slices on top of each. Top with bleu cheese and pistachios. Drizzle the vinaigrette over the top. Serve warm or cold.
Notes:
Toss the pistachios in a sauté pan over medium-high heat until lightly toasted.
Calories
239.34Fat (grams)
17.96Sat. Fat (grams)
4.53Carbs (grams)
15.50Fiber (grams)
4.34Net carbs
11.16Sugar (grams)
8.58Protein (grams)
5.70Sodium (milligrams)
354.03Cholesterol (grams)
10.63The information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist's advice.