Pear & Pecorino Salad with Cranberries & Hazelnuts

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Pear and Pecorino Salad

Find everything you need in your Market Produce and Bulk Departments to create this fresh, flavorful salad. And the balsamic dressing, whipped up before serving, is simply perfect.

Serves: 4
Difficulty: easy
Prep Time: 20 min
Diet: GF, vegetarian


For balsamic dressing
¼ c balsamic vinegar
1 t honey
2 t Dijon mustard
1 t garlic, minced
½ t salt
¼ t black pepper, ground
1/3 c extra virgin olive oil

For the salad
2 pears, sliced (Anjou or Bartlett)
1 small fennel bulb, bottom only, shaved thinly
½ lemon, juice of
4 c mixed baby lettuces
2 T dried cranberries
¼ c hazelnuts, roasted, broken
½ c pecorino cheese, shaved
¼ t salt
¼ t black pepper, ground


For balsamic dressing
Whisk vinegar, honey, mustard, garlic, salt and pepper together while slowly adding olive oil until well combined.

For the salad
Toss sliced pears and fennel with lemon juice. Arrange greens on four salad plates. Top each salad with pears and fennel, sprinkling cranberries, nuts and pecorino cheese. Season with a pinch of salt and pepper and drizzle generously with balsamic dressing. Serve immediately.