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Fennel and Pear Salad with Grapes and Pecanstopcook.tomathouse.comPreparation:Combine 2 tablespoons white wine vinegar, 1 tablespoon each Dijon mustard, and mayonnaise. Gradually whisk in 1/4 cup olive oil; season with salt and pepper to taste. Toss with 1 thinly sliced pear, 1/2 of a thinly sliced fennel root, and 1 cup each halved grapes and chopped celery. Top with toasted pecans and chopped fennel fronds.Ingredients: |