Grilled Pear, Fennel, and Toasted Walnut Salad
Summer may be the year’s official salad season, but there is no reason to pack up the salad tongs once cooler weather arrives. Instead, I wel
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Cooking tools:
- Grill
- Grill pan
- Pastry brush
- Tongs
- Whisk
- Chef's knife
- Cutting board
- Pan
- Stove
- Mixing bowl
- Plate
Ingredients
- 2 ripe medium pears, quartered, cored, and cut into wedges
- 2 medium fennel bulbs, halved, cored and thinly sliced
- 3 cups baby arugula
- 1/2 cup walnuts
- 2 tablespoons Tonnelli Red Wine Vinegar
- 1 tablespoon light brown sugar
- 2 teaspoons Haddar Dijon Mustard
- kosher salt
- freshly ground Gefen Black Pepper
- 1/4 cup Gefen Extra-Virgin Olive Oil
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