Pear and Fennel Salad

(recipe from Ottolenghi.co.uk)

3 Tbsp. lemon juice
1 Tbsp. sherry vinegar
1 large fennel bulb, cut in half lengthways, then each half cut widthways into 2mm slices
2 Tbsp. olive oil
1 1/2 tsp. caraway seeds, toasted and lightly crushed
1 tsp. maple syrup
Salt and black pepper
10g picked dill
75g arugula
3 medium ripe pears, peeled, quartered lengthways, cored and cut into 0.5cm wedges
60g pecorino, thinly shaved (I omitted this)

Mix the lemon juice and vinegar in a large bowl.  Add the fennel and leave to soften for about 45 minutes, stirring from time to time.

Put the oil, caraway, maple syrup, 1/4-tsp. salt, and some black pepper into a small bowl.  Strain in the lemon and vinegar from the fennel bowl and stir well.

Add the dill, arugula, pear and pecorino to the fennel bowl, pour on the dressing, toss lightly and serve.

(A tasty and distinctive salad!  Be sure to cut the ingredients into desired pieces - I found the pear wedges to be tedious, and ended up cutting them smaller.)

Pear Mimosas

(recipe from Real Simple magazine)

Makes 8 servings:

2 bottles Champagne, chilled
4 cups pear nectar
1 lime, cut into 8 wedges

For each serving, pour 3/4 cup of Champagne into a flute or wine glass and top with 1/2 cup of pear nectar.  Squeeze and drop in 1 wedge of lime.

(Pear and lime mimosas are nice.  These were sampled in Vermont, while visiting my dear friend for her father's birthday.  We sipped these at the party, and the day before.  It was a lovely weekend, and so, in my mind, these will always be lovely cocktails.)

Pear, Endive, and Watercress Salad

(I think this recipe is from Bon Appetit)

6 servings

3 Tbsp. sherry wine vinegar

1 Tbsp. chopped shallot

2 tsp. Dijon mustard

6 Tbsp. walnut oil

2 heads endive, cut crosswise into 1/2 inch strips

1 large bunch watercress, trimmed

1 medium head of radicchio, torn into small pieces

1/4 c. fresh Italian parsley leaves

2 ripe pears, cored, thinly sliced

1/2 c. walnut halves, toasted

Whisk vinegar, shallot, and mustard in small bowl. Gradually whisk in walnut oil. Season dressing with salt and pepper.

Combine endive, watercress, radicchio, and parsley in large bowl. Add sliced pears and walnuts. Toss with enough dressing to coat. Divide among plates and serve.

(Made this for Justin.)