Fennel Pear Salad with Blood Orange Vinaigrette

I love fennel!! It is by far my favorite vegetable. Grill it, sautee it, slice it, braise it, vinegar it.... endless uses! Paired with pears, blood oranges and toasted almonds.... I’m pretty much in food heaven.... just missing a glass of Riesling....

What you’ll need:

• 2 cups of thinly sliced fennel

• 1 cup of thinly sliced Bartlett pear

• Juice of 1/2 a blood orange

• Zest of 1/2 a blood orange

• Half a blood orange chopped

• 1 tbsp of sugar

• 4 tbsp of red wine vinegar

• 1 tbsp of balsamic vinegar

• 2 tbsp of olive oil

• 1/4 cup of toasted sliced almonds

• Salt to taste 

• A mandoline

What you’ll do:

Prepare the vinaigrette. 

In a small bowl, combine the juice of the blood orange, zest of the blood orange, sugar, red wine vinegar, balsamic vinegar and olive oil. - salt to taste, set aside.  

Using your mandoline ( or a knife) thinly slice the fennel and pear, mix in a bowl. Mix in the blood orange. 

Add the vinaigrette and mix everything. 

Enjoy!!..... with that glass of Riesling...