Pear Fennel Avocado Salad with Chardonnay Candied Almonds

This past Sunday was warm an sunny in Toronto.  My friend and I planned a backyard BBQ at her place.  We grilled veggies, fish burgers and made an amazing salad.


Pear, Fennel, and avocado salad with Chardonnay Candied Almonds and Mustard dressing


-mixed greens
-1/3 fennel bulb chopped
-1/2 avocado chopped
-1 fresh pear sliced
-1/2 cup Chardonnay Candied almonds
-1 tablespoons peppercorn goat cheese


To make the almonds pan fry blanched almonds till browned. Add 1/2 cup Chardonnay, 1 tablespoon brown sugar and a sprinkle of cinnamon.  Allow to cool before placing on salad.


Place all ingredients in bowl.


Mustard Salad Dressing (the longer it sits the more flavour, make the night before)


-2/3 cup olive oil
-1/3 cup white balsamic vinegar or apple cider vinegar
-salt and pepper
-1 tablespoon maple mustard
-1 tablespoon Dijon mustard
-2 tablespoons maple syrup


Mix together.  Remember this salad gets sweetness from pears and almonds...so let it be tangy.  This dressing is thick and delicious and completes the salad.