Insalata Di Pere Recipe

Toast walnuts

Heat a small dry skillet over medium heat. Add walnuts and toast, stirring frequently, until fragrant and lightly browned, about 4–5 minutes. Transfer to a plate to cool.

Prepare pears and fennel

Wash pears, core them, and thinly slice (about 1/8" thick). Immediately toss pear slices with a light squeeze of lemon if desired to prevent browning (optional). Trim fennel bulb, remove tough outer layers, halve lengthwise and thinly slice across the grain. Reserve and chop fronds for garnish.

Assemble greens

Place the mixed salad greens in a large bowl or on a serving platter. Arrange sliced pears and fennel over the greens. Sprinkle toasted walnuts and crumbled goat cheese (if using) evenly over the salad. Scatter chopped fennel fronds on top.

Cook cranberries: In a small saucepan over medium heat, combine the cranberries and sugar (or honey) with 2 tablespoons water. Cook, stirring occasionally, until cranberries burst and break down, about 6–8 minutes. Remove from heat and let cool slightly. (If using frozen cranberries, bring to a simmer a little longer until fully softened.)

Blend vinaigrette: Transfer the cooled cranberry mixture to a blender or use an immersion blender. Add the rice or white wine vinegar, Dijon mustard, salt, and pepper. Pulse to combine. With the blender running on low, slowly stream in the olive oil until emulsified. Add the buttermilk and blend just until incorporated. If the dressing is too thick, add up to 1 tablespoon cold water to reach a creamy pourable consistency. Taste and adjust seasoning with a pinch more salt, pepper, or sugar as needed.

Dress the salad: Just before serving, drizzle about 3–4 tablespoons of the vinaigrette over the assembled salad and gently toss to coat. Add additional vinaigrette as desired (reserve any extra in the refrigerator for up to 3 days).

Serve: Transfer to individual plates if not already plated. Garnish with extra fennel fronds and a few whole toasted walnuts. Serve immediately.