Autumn Salad Recipe
crispy pig ears, walnuts, pears, pave du nord, fennel-apple dressing
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Ingredients
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Salad Ingredients
Method
Preparation Instructions
- 1
Prepare the crispy pig ears
Fry the pig ears in hot oil until crispy. Drain on paper towels and set aside.
- 2
Toast the walnuts
In a dry skillet over medium heat, toast the walnuts until fragrant, about 5-7 minutes. Allow to cool and chop roughly.
- 3
Prepare the pears
Core and slice the pears into thin wedges.
- 4
Slice the fennel
Remove the fronds from the fennel bulb, then slice it thinly using a mandoline or sharp knife.
- 5
Assemble the salad
In a large bowl, combine crispy pig ears, toasted walnuts, pear slices, and sliced fennel. Crumble the Pave du Nord cheese on top.
- 6
Dress the salad
Drizzle with your favorite fennel-apple dressing and toss gently to combine.
