Fennel Salad with Toasted Walnuts

This refreshing salad is made with autumnal ingredients. If you prepare it in advance, add the pears at the last minute or they will become soggy.


8 oz fennel, finely sliced
2 pears, cored and sliced
8 oz seedless grapes, halved
2 oranges, peeled and segmented
4 oz walnuts, roughly chopped

For the dressing:
1 tbs walnut oil
2 tbs olive oil
1 tbs white wine vinegar
1 tsp honey
1 tsp concentrated apple juice
1 tsp ready made grain mustard
Salt and pepper


1. Prepare the fennel, pears, grapes and oranges. Mix together in a large bowl. Toast the walnuts for 5-7 minutes in a hot oven, 200?C/400?F/gas mark 6.

2. Allow to cool, reserve a few as garnish, then mix the rest with the salad ingredients.

3. Mix the dressing together in a jar and shake well. Season to taste. Toss the dressing into the salad.

4. Separate the leaves of the lollo rosso and line a bowl. Fill with the salad and garnish with the remaining walnuts.

See other recipes submitted by Chet Day