Recipe: Salad with Roasted Pears and Fennel with Walnut Vinaigrette Dressing

SALAD WITH ROASTED PEARS AND FENNEL WITH WALNUT VINAIGRETTE
On an Indian summer day this salad would be delicious with toasted pumpernickel bread and soft cheese. Infused with the aroma of rosemary, the pears are a welcome complement to this flavorful salad.

1/2 cup walnut halves, for garnish
1 head of frise, washed and torn into pieces
1 bunch of watercress, washed and tough stems removed
3 heads of Belgian endive, washed and separated into leaves
3 medium pears, peeled, cored, and halved
6 fresh sprigs of rosemary
1 tablespoon extra-virgin olive oil
Salt and freshly ground black pepper to taste
1 medium fennel bulb, cored and sliced 18 inch thick lengthwise
3/4 cup Walnut Vinaigrette (recipe follows)
Spread the walnuts on a baking sheet and toast for 5 minutes under a broiler heated to medium. Cool on a wire rack.

Preheat the oven to 350 degrees F.

In a large mixing bowl, combine the frise, watercress, and endive.

Spear each pear half with a rosemary sprig and place on a baking sheet. Brush the pears with olive oil. Season with salt and pepper and bake for 40 minutes, or until tender. Remove from the oven and discard the rosemary. When the pears are cool enough to handle, cut each half into 18-inch slices and set aside.

Meanwhile, place the fennel slices on another baking sheet and brush with olive oil. Season with salt and pepper and bake for 20 minutes, or until soft and lightly golden. Remove from the oven and set aside.

Combine the greens with the fennel and pear slices. Pour the walnut vinaigrette over the salad and toss lightly to combine. Divide the salad among 6 individual plates and garnish with the toasted walnuts.

WALNUT VINAIGRETTE DRESSING
Makes 3/4 cup

1/4 cup red wine vinegar
1 shallot, finely minced
1/4 cup extra-virgin olive oil
1/4 cup walnut oil
Salt and freshly ground black pepper to taste

In a small mixing bowl, combine the red wine vinegar and the shallot. Slowly whisk in the olive oil and walnut oil until well incorporated. Season with salt and pepper.

Makes 6 servings
Used by permission to Recipelink.com from Clarkson Potter
Source:: R.S.V.P. by Nan Kempner