Fennel-Pear Salad with Grapes and Pecans

  • Yield : 4 servings
  • Prep Time : 20m
  • Ready In : 20m
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Step 1

Whisk 2 tablespoons white wine vinegar and 1 tablespoon each dijon mustard and mayonnaise. Gradually whisk in 1/4 cup olive oil; season with salt and pepper. Toss with 1 thinly sliced pear, 1/2 thinly sliced fennel bulb and 1 cup each halved grapes and sliced celery. Top with chopped toasted pecans and some chopped fennel fronds.

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