Salad: United States – Shaved Fennel, Pear and Watercress Salad with Juniper Red Wine Vinaigrette

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 4

Approximate Time

Prep 15 min

Cook 5 min

Additional 10 min

Total 30 min

Ingredients

1 large fennel bulb, cored and thinly shaved, fronds reserved for garnish
2 firm-ripe pears (Bosc or Anjou), thinly sliced
4 cups (120 g) watercress, tough stems trimmed
1 / 4 small red onion, very thinly sliced
1 / 3 cup (35 g) walnuts, toasted and coarsely chopped
1 oz / 28 g aged pecorino or aged gouda, shaved (optional)
3 tbsp (45 ml) extra-virgin olive oil
1 1 / 2 tbsp (22 ml) red wine vinegar
1 tsp Dijon mustard
1 tsp maple syrup or honey
1 tsp finely minced shallot
3 juniper berries, lightly crushed (or 1 / 8 tsp ground juniper)
1 / 2 tsp finely grated orange zest
1 / 4 tsp kosher salt, plus more to taste
Freshly ground black pepper to taste

Instructions

Toast the walnuts in a dry skillet over medium heat until fragrant and lightly browned, 3-4 minutes. Transfer to a plate to cool.
In a small bowl, whisk together red wine vinegar, Dijon, maple (or honey), minced shallot, orange zest, 1/4 tsp salt, and several grinds of black pepper. Add the crushed juniper, then whisk in the olive oil until emulsified. Let sit 5-10 minutes to bloom the juniper; strain out whole berries if desired.
Place the shaved fennel, pear slices, and red onion in a large bowl.
Add the watercress and most of the vinaigrette. Toss gently to coat without bruising the greens.
Fold in the toasted walnuts and shaved cheese (if using). Taste and adjust seasoning with more salt, pepper, or vinaigrette.
Scatter with chopped fennel fronds and serve immediately.