Field Greens with Pears, Brussels Sprouts, Fennel, and Mint |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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Frisée and endive taste great in this recipe, but feel free to substitute any other fall lettuce. Wash any greens well before using. Prep: 15 minutes. Ingredients:
3 heads endive, torn |
1 head frisée, torn |
2 pears, thinly sliced |
1 large fennel bulb, thinly sliced |
12 brussels sprouts, thinly sliced |
1/2 cup walnuts, toasted |
2 tablespoons chopped fresh chives |
2 tablespoons chopped fresh mint |
2 tablespoons lemon juice |
2 tablespoons extra-virgin olive oil, or to taste |
sea salt, to taste |
freshly ground pepper, to taste |
1 ounce pecorino romano cheese, shaved |
Directions:
1. Combine first 6 ingredients in a large bowl. Sprinkle with chives and mint. Drizzle with lemon juice and olive oil, and add sea salt and pepper. Toss gently to coat. Top with pecorino Romano, and serve.
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