Ingredients
- 2 medium fennel bulbs, quartered, cored and thinly sliced
- 1 small red onion, diced
- 1 large firm but ripe pear, peeled, quartered and thinly sliced
- 1/4 teaspoon sumac, plus more to garnish
- 3 tablespoons freshly chopped mint
- 3 tablespoon extra-virgin olive oil
- 1 teaspoon red wine vinegar
- Freshly squeezed juice from 1/2 a lemon
- Sea salt and freshly ground pepper, to taste
Instructions
- In a medium bowl, combine all the salad ingredients together, season with a little salt and pepper and toss to combine. Sprinkle with a little extra sumac and serve.
- That’s it! Enjoy!
Nutrition
Notes
I like to use Italian Abate Fetel pears for this recipe. Bartlett pears are also nice, since they have a smooth texture making them perfect for salads. A good check to see if the pear is ripe enough is gently squeeze it in the area around the stem. It shouldn’t be rock hard, but rather give a little.