Shaved Fennel, Pear & Hazelnut Salad with Lemon-Honey Vinaigrette

Pair with Grenache Blanc

Part of our 2025 Holiday Pairing Feast, this recipe was created by the Primal House Culinary Team in Paso Robles to celebrate the bounty of California's Central Coast. The menu is designed to help create a festive six-course holiday meal, combining elegance and approachability for the home chef.

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Yield: 6
Total Time: 25 minutes

Ingredients:

  • 1 large fennel bulb, fronds reserved
  • 1 firm but ripe pear (such as Bosc), thinly sliced
  • ½ cup toasted hazelnuts, coarsely chopped
  • 4 cups baby arugula or tender greens
  • ¼ cup shaved Parmigiano-Reggiano
  • 2 tbsp lemon juice
  • 1 tsp Dijon mustard
  • 1 tsp honey
  • ¼ tsp salt, pinch black pepper
  • ⅓ cup hazelnut or olive oil

Directions:

  1. In a small bowl, whisk together lemon juice, mustard, honey, salt, and pepper. Slowly whisk in oil to emulsify.
  2. Thinly slice the fennel bulb and pear using a mandoline.
  3. Add the greens, fennel, and pear to a large bowl and toss with the dressing.

Plating Instructions

Arrange dressed salad in shallow bowls or on chilled salad plates. Garnish with hazelnuts, Parmigiano shavings, and chopped fennel fronds.

Chef’s Note

Substitute Granny Smith apple for pear if desired. For added ease, toasted almonds may be used in place of hazelnuts.

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