Pear, Fennel, and Arugula Salad with Citrus Dressing and Blue Cheese - alive magazine

Name: Pear, Fennel, and Arugula Salad with Citrus Dressing and Blue Cheese - alive magazine
Ingredients: Juice of 1 navel orange (approximately 1/4 cup/60 mL of juice); 1/2 tsp (2 mL) orange zest; 2 Tbsp (30 mL) avocado oil; 1 Tbsp (15 mL) apple cider vinegar; 1 Tbsp (15 mL) honey; Salt; pepper; 2 cups (500 mL) thinly sliced fennel bulb (bottom light-coloured part of the bulb); 1 Bartlett or Anjou pear, quartered and sliced; 2 cups (500 mL) arugula leaves; 2 Tbsp (30 mL) finely diced red onion; 1/4 cup (60 mL) crumbled blue cheese

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Each salad component is unique and distinct in flavour—from fennel’s hint of licorice to tart and fruity pear, peppery arugula, and smooth, salty blue cheese—it’…

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Cooking tools:

Microplane
Citrus press
Chef's knife
Cutting board
Measuring cup
Measuring spoon
Mixing bowl
Whisk
Tongs
Serving bowl
Airtight container
Plastic wrap

Ingredients

Juice of 1 navel orange (approximately 1/4 cup/60 mL of juice)
1/2 tsp (2 mL) orange zest
2 Tbsp (30 mL) avocado oil
1 Tbsp (15 mL) apple cider vinegar
1 Tbsp (15 mL) honey
Salt
pepper
2 cups (500 mL) thinly sliced fennel bulb (bottom light-coloured part of the bulb)
1 Bartlett or Anjou pear, quartered and sliced
2 cups (500 mL) arugula leaves
2 Tbsp (30 mL) finely diced red onion
1/4 cup (60 mL) crumbled blue cheese