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TO PREPARE FENNEL
Trim and remove the stalks. Pluck some of the fronds and reserve for garnish.
Use a vegetable peeler to peel just the outer stringy layer around the bulb.
Cut the fennel bulb in half. Make a "tee-pee" cut to remove the core.
MAKING THE SALAD
Thinly slice the fennel bulb on a mandolin.
Core and thinly slice the pear.
Stem and chop the mint.
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.
This recipe has the following nutrient totals:
Protein 1.03 g
Carbohydrates 6.54 g
Iron 0.14 mg
Fiber 1.49 g
Calcium 4.79 mg
(plus many more nutrients)
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