1/2cupFennel (bulb and fronds)(see video in recipe card)
1Avocado
2Small Oranges (like cuties)peel cut off and sliced crosswise (see video in post)
1/3 cupBlue Cheesecrumbled
1/3cupDried Cranberries
1/3cupPistachioschopped
Maple Balsamic Dressing
1/4cupOlive Oilextra virgin
3tbspBalsamic Vinegar
1tbspWhite Wine Vinegar
2tbspDijon Mustard
1/4 tspSalt
Pepper to tastefresh ground
1/4tspRed Pepper Flakeoptional
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Instructions
Make dressing: place all ingredients in a jar with lid and shake. Alternatively, place all ingredients in a small bowl and whisk. Set aside.
Slice pear in quarters, remove and discard core, and slice into thin slices. Drizzle slices with dressing. It helps them from turning brown.
Assemble salad: On a platter or in a large bowl, layer in salad ingredients. Start with the arugula, then add in pear slices, orange slices fennel bulb slices, blue cheese, cranberries, pistachios. Sprinkle with fennel fronds.
Right before serving cut avocado in slices and place around salad. Drizzle with desired amount of dressing and enjoy!
Video
Notes
This dressing recipe typically makes more than what is needed for this salad. If you don't use all the dressing, store in refrigerator for up to a week.