December Recipe - Pear & Pecan Salad with Fennel and Blue Cheese

Celebrate fall with this crisp, flavorful salad that balances sweet, savory, and nutty notes. The fennel adds a refreshing, slightly anise flavor—highly recommended, but optional if you prefer. Salads are endlessly adaptable, so feel free to swap in your favorite fruits, nuts, or cheeses.

Pear & Pecan Salad with Fennel and Blue Cheese 

SALAD INGREDIENTS

• 4–5 oz (1 container) mixed spring greens

• 1 ripe pear, thinly sliced (substitute with apple)

• ½ fennel bulb, thinly sliced

• 2–3 Tbsp pecans (or substitute walnuts or hazelnuts)

• 2 oz blue cheese, crumbled (about ½ cup; substitute feta, goat cheese, Gorgonzola, or shaved Parmesan/Pecorino)

• 2 Tbsp dried cranberries or pomegranate seeds

• Salt and freshly ground black pepper, to taste

BALSAMIC VINAIGRETTE INGREDIENTS

• 1 cup extra-virgin olive oil

• ½ cup balsamic vinegar

• ½ Tbsp Dijon mustard

• 1 tsp honey

• 1 tsp salt

• ½ tsp freshly ground black pepper

  Optional: Add 1 clove minced garlic or 1 finely chopped shallot for extra flavor.

INSTRUCTIONS

1. Place the mixed greens in a large serving bowl.

2. Arrange the pear slices and fennel over the greens.

3. Sprinkle with pecans, cranberries, and blue cheese.

4. Drizzle with balsamic vinaigrette.

5. Season lightly with salt and pepper before serving.