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View more "Salads" recipes Fennel, Arugula, Cheddar, and Pecan Salad Recipe

Fennel, Arugula, Cheddar, and Pecan Salad

Dairy Farmers of Canada
Add to Calendar 09/21/2019 10:00 AM 09/21/2019 11:00 AM America/New_York Choose the perfect time to make this recipe What you'll need:


Vinaigrette:
1/4 cup (60 mL) apple cider vinegar
2 tbsp (30 mL) shallots, minced
2 tbsp (30 mL) chives, minced
1 tbsp (15 mL) liquid honey
1 1/2 tsp (7 mL) grainy Dijon mustard
1/2 cup (125 mL) grape seed oil
3 tbsp (45 mL) extra virgin olive oil
Salt and pepper to taste

Salad:
1 fennel bulb, trimmed
1 Bartlett or Anjou pear, cored and quartered
2 cups (500 mL) loosely packed arugula
2/3 cup (150 mL) Courtenay Cheddar, shaved thinly with vegetable peeler, divided
1/2 cup (125 mL) toasted pecans, chopped

Yields: 4 to 6 Servings

See full recipe: https://www.dairygoodness.ca/recipes/fennel-arugula-cheddar-and-pecan-salad?source=calendar
Fennel, Arugula, Cheddar, and Pecan Salad true MM/DD/YYYY anvcJoeUXzVEZwIspmZn22961
  • Course Salads
  • Prep. Time 20 mins
  • Yields 4 to 6 Servings

End of summer salad with fresh arugula, pear, Courtenay cheddar, toasted pecans, and apple cider dressing. This simple yet delicate salad can be served as a meal or side-dish.

  • Course Salads
  • Prep. Time 20 mins
  • Yields 4 to 6 Servings

Did you know?

There are over 130 video recipes featuring the goodness of milk products available to you right now. Discover them today.


Ingredients


Vinaigrette:
1/4 cup (60 mL) apple cider vinegar
2 tbsp (30 mL) shallots, minced
2 tbsp (30 mL) chives, minced
1 tbsp (15 mL) liquid honey
1 1/2 tsp (7 mL) grainy Dijon mustard
1/2 cup (125 mL) grape seed oil
3 tbsp (45 mL) extra virgin olive oil
Salt and pepper to taste

Salad:
1 fennel bulb, trimmed
1 Bartlett or Anjou pear, cored and quartered
2 cups (500 mL) loosely packed arugula
2/3 cup (150 mL) Courtenay Cheddar, shaved thinly with vegetable peeler, divided
1/2 cup (125 mL) toasted pecans, chopped

Preparation

Vinaigrette: In a small bowl or measuring cup, whisk together, vinegar, shallots, chives, honey, and mustard. Slowly, while whisking add grape seed oil and olive oil. Season with salt and pepper; set aside.

Salad: Cut fennel in half from root to stem end. Cut halves into quarters, remove core. With a mandolin or sharp knife, cut into very thin slices. Place in large bowl. Thinly slice pear with a mandolin or knife and add to fennel. Add arugula and half of the cheese; gently toss with enough dressing to coat. Plate the salad and sprinkle with pecans and remaining cheese.

Tips

You can use approximately 1/4 cup of vinaigrette to dress the salad. Cover and refrigerate any remaining vinaigrette for up to 2 days.

122 people love this recipe.

Rank as top rated See all 50 top rated

Did you know?

There are over 130 video recipes featuring the goodness of milk products available to you right now. Discover them today.

Did you know?

There are over 130 video recipes featuring the goodness of milk products available to you right now. Discover them today.

Nutritional Info

Per serving
Energy: 380 Calories
Protein: 5 g
Carbohydrate: 13 g
Fat: 36 g
Fibre: 3.3 g
Sodium: 141 mg

Top 5 Nutrients

Nutrient % DV*
Calcium: 12 % / 132 mg
Vitamin E: 17 %
Vitamin C: 13 %
Magnesium: 12 %
Folate: 12 %

*percentage of daily value

*Note: The daily value (DV) is established by Health Canada and corresponds to the daily quantity recommended for each nutrient. The percentage of the daily value (% DV) indicates the proportion of the nutrient provided by a serving of the recipe, in comparison with the quantity recommended.

Did you know that 2 out of 3 Canadians are not getting enough daily milk products? Make sure you do! Learn more:

GetEnough.ca

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