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Shaved Fennel & Chevre Salad

With red apple balsamic and walnut oil dressing

Prep time:



1 bulb of fennel, halved and sliced thinly
2 head of Boston lettuce
1 small sweet onion, halved and sliced thinly
1 Bosche pear, cubed
5 ounces of crumbled soft chevre (goat cheese)
½ cup dried cranberries
½ cup toasted walnuts
3 oz. thinly sliced prosciutto (may omit if a meatless salad is preferred)
1/3 cup PO red apple balsamic vinegar
3-4 tablespoons PO walnut oil


1. Rinse the lettuce and break apart the leaves from the center stem
2. Cut off the upper shoots of the fennel (save for other uses) leaving only the bulb
3. Halve the bulb and slice thin with a knife or shave thin with a mandoline
4. Peel the onion and repeat technique you used with the fennel
5. Combine the lettuce, onion, fennel, dried cranberries and walnuts
6. Crumble the chevre in a separate bowl and sprinkle on liberally
7. Cut the pear in half, remove the center area and cut into ½ inch cubes and spread around the top of the salad (make sure you leave this step for last or the pear with get brown).
8. Combine the PO red apple balsamic vinegar and the PO walnut oil in a vessel.
9. Shake and pour over salad (not all dressing may be needed).
10. Toss and plate. Top with sliced prosciutto.