| 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 |
tb |
Walnut oil |
| 2 |
tb |
Olive oil |
| 1 |
tb |
White wine vinegar |
| 1 |
ts |
Honey |
| 1 |
ts |
Concentrated apple juice |
| 1 |
ts |
Ready made grain mustard |
|
|
Salt and pepper |
| 1 |
|
Lollo rosso lettuce |
INSTRUCTIONS
FOR THE DRESSING
1. Prepare the fennel, pears, grapes and oranges. Mix together in a large
bowl. Toast the walnuts for 5-7 minutes in a hot oven, 200°C/400°F/gas mark
6.
2. Allow to cool, reserve a few as garnish, then mix the rest with the
salad ingredients.
3. Mix the dressing together in a jar and shake well. Season to taste. Toss
the dressing into the salad.
4. 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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