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RELATED RECIPES
Pear Puff with Walnuts and Cashews
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Shaved Fennel Pear and Walnut Salad
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20 minutes
6 servings
Adjust servings
Yields 4 cups
dairy-free
gluten-free
kid friendly
has meat
has pasta
has seafood
mediterranean
vegan
vegetarian
pescetarian
paleo
This recipe has no customizations.
 
INGREDIENTS
Amount
Measure
Ingredient
 
1
whole
trimmed and stocks removed.
 
1
whole
Abate Fetel or Bosc. Cored and thinly sliced.
 
2
tbsp
stemmed and chopped.
 
1/4
cups
Whole walnuts, halved, or walnut pieces.
 
2
tbsp
 
 
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PREPARATION
TO PREPARE FENNEL
1.
Trim and remove the stalks. Pluck some of the fronds and reserve for garnish.
2.
Use a vegetable peeler to peel just the outer stringy layer around the bulb.
3.
Cut the fennel bulb in half. Make a "tee-pee" cut to remove the core.
MAKING THE SALAD
4.
Thinly slice the fennel bulb on a mandolin.
5.
Core and thinly slice the pear.
6.
Stem and chop the mint.
7.
Combine the shaved fennel, pear, and mint with the walnuts, Champagne vinegar, and reserved fennel fronds. Use your hands to toss well.
NOTES, TIPS, TRICKS, HINTS, ETC:
You can save the core and stalks for flavoring stocks or soups. Simply place in a sealable plastic bag and freeze until ready to make stock. Don't use tongs or spoons to toss the salad as they might bruise the pear. Your hands are your best tools.
 
 
NUTRITION
This recipe has the following nutrient totals:
Calories 59.0
Protein 1.03 g
Carbohydrates 6.54 g
Iron 0.14 mg
Fiber 1.49 g
Calcium 4.79 mg
(plus many more nutrients)
Sample Recipe Chart:
 
The sample chart shows the nutritional data that is typically shown for any given recipe. The chart shows both nutrition totals as well as per-ingredient nutrition.
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