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Beet Fennel Pear Mixed Greens

By ChefAl, member

Posted: February 26th, 2013

This recipe was created using the Salads Recipe Maker. Created Using: Starter Salads
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1-1/2 cups (lightly packed) torn frisee leaves
1-1/2 cups (lightly packed) torn Boston lettuce leaves
1-1/2 cups (lightly packed) baby arugula
1-1/2 cups (lightly packed) torn radicchio leaves
3 medium red or golden beets, roasted or steamed, peeled, and cut into 1/4-inch dice
1 small fennel bulb, cored and thinly sliced crosswise
1 medium pear, thinly sliced
4 oz. soft, mild goat cheese, crumbled
1/2 cup coarsely chopped pecans, toasted
1/4 cup coarsely chopped fresh mint leaves
1/2 cup Orange-Fennel Seed Vinaigrette (Get the Recipe)

In a large bowl, combine the frisee, Boston lettuce, baby arugula, and radicchio and diced beets, sliced fennel, and pear slices. Add 1/4 cup of the dressing, season with salt and pepper, and toss well. Taste the greens, and adjust seasoning with more salt, pepper, or dressing as needed (you may not need all of the dressing).

Divide the salad between four salad plates. Scatter the crumbled goat cheese and pecans and mint evenly over all four salads.

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