PEAR, FENNEL & FETA SALAD w/ SHALLOT VINAIGRETTE

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.

4-6 servings

INGREDIENTS:

SHALLOT VINAIGRETTE

• 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

SALAD

• 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

DIRECTIONS:

1. Add all the vinaigrette ingredients to a measuring cup and whisk together. Set aside so the flavors have time to mingle.

2. **Add arugula, fennel and a few tablespoons of vinaigrette to a large salad bowl and gently toss until lightly coated.

3. 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.

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