Cucumber, Pear and Fennel Salad
Ingredients
Serves 6-8
- 1 1/2 large cucumbers, peeled, and diced into 1/2”-3/4” cubes
- 1 large fennel bulb, diced into 1/2” cubes
- 1/4 cup fennel fronds, roughly chopped
- 2 pears, cored, and diced into 1/2” cubes
- 1 cup pomegranate seeds
- 1 lemon
- 1/4 cup Point Reyes Blue Cheese, crumbled
- Maldon salt
- fresh cracked pepper
- Apple Cider Vinaigrette (recipe to follow)
APPLE CIDER VINAIGRETTE
- 1 apple (Fuji, Honeycrisp, or Granny Smith), chopped
- 1/4 cup apple cider vinegar (preferably raw and unfiltered)
- 1 tablespoon fresh lime juice
- 1 tablespoon minced shallot 1/4 cup + 1 tablespoon safflower oil
- 1 tsp. raw sugar
- sea salt
- fresh cracked pepper
Instructions
Combine the diced cucumber, fennel, and pears in a bowl. Add the fennel fronds and the juice from 1 lemon. Stir to coat in the lemon juice. This will prevent any of the vegetables or fruit from browning. Sprinkle in half a cup of the pomegranate seeds and gently stir. Pour the vinaigrette over the mixture and stir. Let sit for 5 minutes. Taste and season with salt and pepper as necessary. When ready to serve, pour the salad into a bowl. Garnish with the rest of the pomegranate seeds, the crumbled blue cheese, and some fresh cracked pepper.