Romaine-Fennel Salad With Pear Dressing

1. 1

   In a small bowl, whisk together pear nectar, vinegar, oil and black pepper. Set aside.

2. 2

   Cut off and discard upper stalks of fennel, reserving some feathery frowns for garish. Remove any outer layer that may be wilted. Cut a thin slice off of the fennel base. Cut the fennel in half lengthwise. Then cut crosswise into thin slices.

3. 3

   In a medium bowl, toss together sliced fennel and romaine leaves. Pour half of the dressing over greens and fennel and toss to coat.

4. 4

   Arrange salad on plates and top with pears, onion and pecans.

5. 5

   Use a vegetable peeler to thinly shave Parmesan cheese and top each salad with shaved cheese. Garnish with fennel fronds.

6. 6

   Drizzle with the remaining dressing.

* Per serving · 4 servings · Values may vary.

No additional tips available.