Directions:
- Trim stalks and any discolored areas from fennel bulb. Cut bulb in half lengthwise, lay a flat side on a work surface, and cut into very thin slices.
- Repeat with other half and set slices aside.
- Cut pear into quarters and scoop out cores. Peel quarters and cut into 1/4-in. slices. Set aside.
- Whisk together walnut oil, lemon juice, and salt in a small bowl. Taste and add more salt if you like.
- Arrange fennel slices and pear slices on 4 salad plates. Drizzle each plate with 1 tablespoons dressing.
- Arrange walnuts and parmesan on top. Serve immediately.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 227.47 Kcal (952 kJ) | ||
| Calories from fat | 153 Kcal | ||
| % Daily Value* | |||
| Total Fat | 17g | 26% | |
|---|---|---|---|
| Cholesterol | 6.32mg | 2% | |
| Sodium | 325.47mg | 14% | |
| Potassium | 377.29mg | 8% | |
| Total Carbs | 14.43g | 5% | |
| Sugars | 6.12g | 24% | |
| Dietary Fiber | 4.2g | 17% | |
| Protein | 6.41g | 13% | |
| Vitamin C | 11.8mg | 20% | |
| Iron | 1mg | 5% | |
| Calcium | 150.6mg | 15% | |
| Amount Per 100 g | |||
| Calories | 151.44 Kcal (634 kJ) | ||
| Calories from fat | 101.87 Kcal | ||
| % Daily Value* | |||
| Total Fat | 11.32g | 26% | |
|---|---|---|---|
| Cholesterol | 4.21mg | 2% | |
| Sodium | 216.69mg | 14% | |
| Potassium | 251.2mg | 8% | |
| Total Carbs | 9.61g | 5% | |
| Sugars | 4.07g | 24% | |
| Dietary Fiber | 2.8g | 17% | |
| Protein | 4.26g | 13% | |
| Vitamin C | 7.8mg | 20% | |
| Iron | 0.7mg | 5% | |
| Calcium | 100.3mg | 15% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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