Shaved Fennel and Goat Cheese Salad with Apple Balsamic Vinegar and Truffle Oil dressing

Recipes



Shaved Fennel and Goat Cheese Salad with Apple Balsamic Vinegar and Truffle Oil dressing

 

1 bulb of fennel/anise, halved and sliced thin

1 head of Boston lettuce

1 bulb of fennel/anise, halved and sliced thin

1 small sweet onion, halved and sliced thin

1 Bosch pear, cubed

5 ounces of crumbled soft goat cheese

½ cup dried cranberries

1 cup tasteful additions Apple Balsamic Vinegar

1 tablespoon tasteful additions White Truffle Oil thinly sliced prosciutto

 

Rinse the lettuce and pull the leaves apart. Cut the fennel, reserving the bulb. Halve the bulb and slice thin with a knife. Peel the onion and repeat technique you used with the fennel. Use a 1-1 ratio with the onion and fennel. Combine the lettuce, onion, and fennel in your favorite salad bowl. Add the dried cranberries. Crumble the goat cheese in a separate bowl and add to salad.

 

Cut the pear in half, remove the center seeded area and cut into ½ inch cubes and spread around the top of the salad. Make sure you leave this step for last or the pear with get brown and ugly looking. Combine the Red Apple Vinegar and the Truffle Oil in a vessel for serving and bring to the table for people to dress as desired.

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