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MÂCHE, ROASTED PEAR AND FENNEL SALAD WITH PORT VINAIGRETTE

Serves 6 to 8

• 1 cup walnut halves, toasted
• 2 firm but ripe red Anjou pears, halved and cored
• 2 small fennel bulbs, stalks removed (about 12 ounces), cored and quartered
• 1 tablespoon olive oil
• ½ cup vegetable stock

Port Vinaigrette
• 1 cup port
• 1 shallot, peeled and sliced
• ¼ cup olive oil
• 2 tablespoons balsamic vinegar
• Salt and pepper to taste

•8 cups (two packages) Epic Roots Mâche
 

Preheat oven to 400°.
Cook walnuts until toasted, about 5 minutes.

Place pears, cut side up, in a large glass or ceramic baking dish along with fennel.
Drizzle with olive oil and stock. Cook in the oven for 10 minutes. Turn pears and fennel over and roast five more minutes, until pears are tender.

Remove pears and transfer to plate.

Continue cooking fennel until tender, 10-15 minutes longer. Transfer fennel to plate with pears.

When cool, thinly slice pears and fennel lengthwise.

Meanwhile, reduce port and shallots in a heavy medium sauce pan over medium heat until ¼ cup remains.
Strain into a large bowl and cool.
Whisk in oil, vinegar, salt and pepper until thoroughly combined.

Add Mâche, pears, fennel and walnuts to the vinaigrette and toss to coat.

Serve and garnish with some of the pears and walnuts arranged on top of each salad.
 

USA Pears, grown in Washington and Oregon, represent 84% of the nation’s fresh pear crop. With 8 varieties and nearly year-long availability, USA Pears are a fresh and nutritious choice from Fall to Summer.  - www.usapears.com/