| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables, Grains |
Vegetarian |
Veg2, Vegetarian |
1 |
Servings |
INGREDIENTS
| 8 |
oz |
Fennel, finely sliced |
| 2 |
|
Pears, cored and sliced |
| 8 |
oz |
Seedless grapes, halved |
| 2 |
|
Oranges, peeled and |
|
|
segmented |
| 4 |
oz |
Walnuts, roughly chopped |
| 1 |
T |
Walnut oil |
| 2 |
T |
Olive oil |
| 1 |
T |
White wine vinegar |
| 1 |
t |
Honey |
| 1 |
t |
Concentrated apple juice |
| 1 |
t |
Ready made grain mustard |
|
|
Salt and pepper |
| 1 |
|
Lollo rosso lettuce |
INSTRUCTIONS
Prepare the fennel, pears, grapes and oranges. Mix together in a large
bowl. Toast the walnuts for 5-7 minutes in a hot oven,
200øC/400øF/gas mark 6. Allow to cool, reserve a few as garnish,
then mix the rest with the salad ingredients. Mix the dressing
together in a jar and shake well. Season to taste. Toss the dressing
into the salad. Separate the leaves of the lollo rosso and line a
bowl. Fill with the salad and garnish with the remaining walnuts.
Converted by MC_Buster. NOTES : This refreshing salad is made with
autumnal ingredients. If you prepare it in advance, add the pears at
the last minute or they will become soggy. Converted by MM_Buster
v2.0l.
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