Tuesday, March 26, 2013

Pear Fennel Salad with Lemon Maple Vinaigrette

1 tablespoon French mustard 
1 large lemon, juiced 
2 tablespoons pure maple syrup 
1 cup extra virgin olive oil 
1 tablespoon chopped fennel fronds 
Sea salt and black pepper to taste

Blend all the ingredients until smooth and creamy. Keep refrigerated.

1 fresh fennel bulb, slice into thin strips 
2 large ripe Anjou pears, slice into thin strips 
1 large shallot, slice into strips 
2 fennel stalks with fronds, slice into thin strips

Toss pears, shallot, and fennel to combine. Arrange in a large serving platter with fresh slices of sourdough baguette around the edges.Drizzle a generous amount of vinaigrette over the top and serve immediately.

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