Shaved Fennel & Pear Salad with Pink Grapefruit-Shallot Vinaigrette

This refreshing salad pairs paper-thin ribbons of fennel and pear with vibrant citrus notes for a light, elegant starter.

The pink grapefruit-shallot vinaigrette adds a bright, tangy pop, while fresh fennel fronds and herbs bring delicate anise and minty aromas.

Ready in under 15 minutes with minimal prep, it’s the perfect healthy side dish or first course for spring and summer gatherings.

Shaved Fennel & Pear Salad with Pink Grapefruit-Shallot Vinaigrette

Serves: 4 Prep Time: 15 minutes Cooking Time: 0 minutes 0 minutes

Nutrition facts: 180 calories 10g fat

Rating: 5.0/5

( 1 voted )

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Ingredients

FOR THE SALAD

• 2 small fennel bulbs (about 1 lb total), fronds reserved
• 2 ripe pears (Bosc or Anjou), cored
• 1 large pink grapefruit
• Optional: handful fresh mint or flat-leaf parsley leaves

FOR THE VINAIGRETTE

• Zest of 1/2 pink grapefruit
• Juice of 1 pink grapefruit (about 3 tablespoons)
• 1 small shallot, finely minced
• 1 teaspoon Dijon mustard
• 1 teaspoon honey or maple syrup
• 3 tablespoons extra-virgin olive oil
• Kosher salt and freshly ground black pepper

Instructions

1. Trim the fennel bulbs by cutting off the stalks and fronds and thinly slice the bulbs crosswise using a mandoline or sharp knife; reserve the fronds for garnish.
2. Core the pears and slice them into thin ribbons, aiming for similar thickness to the fennel, then place in a large mixing bowl.
3. Zest half the grapefruit directly over a small bowl, then peel and segment the fruit over the bowl, reserving both segments and juice.
4. Whisk the minced shallot, grapefruit juice and zest, Dijon mustard, honey, salt, and pepper in the bowl until well combined.
5. Slowly drizzle in the olive oil while whisking vigorously to emulsify the vinaigrette.
6. Add the sliced fennel, pear ribbons, and grapefruit segments to the bowl with the vinaigrette and toss gently to coat.
7. Transfer the salad to a serving platter or shallow bowl, garnish with reserved fennel fronds and fresh mint or parsley leaves, and serve immediately.

Notes

Note: Store any leftover salad undressed in an airtight container for up to 1 day; keep the vinaigrette refrigerated separately and toss just before serving.

Ingredient substitutions: Swap Meyer lemon for grapefruit for a milder flavor, or use blood orange segments in cooler months.

• If you don’t have a mandoline, use a very sharp knife to slice the fennel and pear as evenly as possible.
• To prevent pears from browning, toss slices with a squeeze of lemon juice before combining.
• Make the vinaigrette up to 2 days ahead and refrigerate in a sealed jar; bring to room temperature and whisk before using.
• Store any leftover salad undressed in an airtight container for up to 1 day; add vinaigrette just before serving to retain crispness.