Local Deliveries order before 3pm Mon-Thurs for next day delivery! Click here for delivery information

Fennel, Pear and Walnut Salad

Fresh acidic salad that works well with rich gamey or spicy meats to cut through the fat and bold flavours.


  • 1 fennel bulb
  • 1 pear
  • 2 tablespoons roughly chopped walnuts
  • 2 tablespoons olive oil
  • 1 tablespoon white wine vinegar
  • 2 teaspoons lemon juice
  • 2 teaspoons of agave nectar or honey
  • 1/2 teaspoon fresh ground black pepper


  1. Chop of the very end of the fennel bulb, then thinly slice the fennel bulb with a knife or mandolin. Place sliced fennel into a bowl
  2. Roughly shop the feathery fronds from the top of the fennel and add to the bowl.
  3. Cut the pear into quarters and remove core, slice each quarter and add to the bowl with fennel
  4. Add the walnuts to the bowl.
  5. Put the olive oil, lemon juice, agave/honey, pepper into a small jar, seal and shake vigorously to combine.
  6. Pour the dressing over the salad then toss a few times


Recipe credit: Jess Pryles

Leave a comment