Ingredients:
2 pears, cored and cut into lengthwise slices
juice of 1 lemon
1 head fennel, trimmed and quartered
1½ tablespoons olive oil
½ cup walnuts
sea salt to taste
6 radishes, thinly sliced
1 large bunch of arugula
freshly ground pepper to taste
8 sprigs tarragon (optional)

VINAIGRETTE
1 teaspoon dry mustard
pinch of sea salt
freshly ground pepper to taste
2 tablespoons red wine vinegar
3 tablespoons olive oil

Directions:

  1. To make the vinaigrette: In a small bowl, combine the mustard, salt, and pepper. Add the red wine vinegar. Whisk in the olive oil. Taste and adjust the seasoning.
  2. Preheat the oven to 375 degrees. Put the pear slices in a bowl and squeeze the lemon juice over them. Set aside. Toss the fennel in the olive oil. Put in a roasting pan and roast until lightly browned on the edges, 10-12 minutes. Remove from the oven and let cool.
  3. In a small skillet, toast the walnuts over medium-high heat, stirring frequently to avoid burning. Sprinkle lightly with salt and let cool.
  4. Cut the fennel into strips and put in a bowl. Add the radishes, and pears. Pour in ¾ of the vinaigrette and mix gently. Add salt and pepper to taste.
  5. Arrange the arugula leaves on salad plates. Divide the salad evenly among the plates on top of the leaves. Drizzle 1 tablespoon of the remaining vinaigrette over each serving. Garnish with the walnuts and tarragon.