Bosc Pear And Fennel Salad |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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A beautiful medley of ingredients that gives your mouth a rich experience of taste sensations. Ingredients:
2 medium (about 1 pound) fennel bulbs |
2 ripe bosc or asian pears |
4 ounces pecorino or parmigiano-reggiano (parmesan) cheese |
4 ounces (about 1 cup) walnut halves |
1 cup extra-virgin olive oil |
1/3 cup balsamic vinegar, preferably aged |
Directions:
1. Trim the stems from the fennel, cut out the cores and remove the tough outer layers. Slice the fennel lengthwise into thin, sickle-shaped slices.
2. Quarter the unpeeled pears lengthwise, remove and discard the cores and then, using a sharp knife, a mandoline or a vegetable peeler, carve each quarter into slices between 1/8- and 1/4-inch thick.
3. Layer the fennel and pear loosely on a platter or individual plates. Using a vegetable peeler or cheese slicer, shave the cheese into curls or ribbons and intersperse them with the pear and cheese.
4. If desired, toast the walnuts in a dry skillet over medium heat, shaking the skillet occasionally, just until they are warmed, about 3 minutes.
5. Scatter the walnuts over the salad. Drizzle each salad with 1 to 2 tablespoons of oil, being careful to cover as much of the ingredients as possible. Then sprinkle drops of vinegar over each salad, using a scant 1 tablespoon for each plate. The oil should form a slick surface over the salad, and the vinegar should form tiny chestnut-colored drops atop the oil.
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