Peppery arugula is mixed with fresh fennel and tossed with a shallot vinaigrette, then topped with fresh pears, feta and toasted pecans. This makes a lovely side salad or the main dish.
1 Tbsp shallot, minced
3 Tbsp extra virgin olive oil
3 Tbsp rice vinegar
1.5 tsp maple syrup
¼ tsp pink or sea salt (or to taste)
freshly cracked pepper
5 oz organic arugula (can also use mixed greens or a combination)
1 cup fresh fennel, thinly sliced (use a mandoline or veggie peeler)
1 ripe pear, thinly sliced (do this just before serving to avoid browning)
1/4 cup crumbled feta, optional (or goat cheese crumbles)
½ cup raw pecans, toasted
Add all the vinaigrette ingredients to a measuring cup and whisk together. Set aside so the flavors have time to mingle.
**Add arugula, fennel and a few tablespoons of vinaigrette to a large salad bowl and gently toss until lightly coated.
Divide salad mixture onto four plates. Add a ¼ pear to each plate along with a generous amount of pecans, feta and a crack of fresh pepper.
NOTE: **Be sure to assemble salad just prior to serving to avoid sogginess.