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Pear & shaved fennel salad with goat's curd & walnut dressing


  • To make the dressing, whisk the shallot with the mustard, balsamic and 1 tbsp honey.
  • Then whisk in the walnut and grape seed oils, one at a time, and set aside.
  • In another bowl, toss the fennel, radishes, pears, cress and a good handful of walnuts with the dressing to coat well. Taste for seasoning.
  • To serve, mound the salad on individual plates and top with the goat's curd. Scatter the reserved walnuts around and sprinkle with a little more dressing and honey. 
  • Ry Cunningham - Riverside Oaks, Hawkesbury NSW


  • 1 shallot, finely grated
  • 1 tspn Dijon mustard
  • 65 ml white balsamic (or white wine) vinegar
  • 3 tbsp honey
  • 50 ml walnut oil
  • 50 grape seed oil
  • 2 baby fennel bulbs, cored & finely sliced
  • 4 radishes, finely sliced
  • 2 Corella or Nashi pears, finely sliced
  • 1 punnet celery cress (or any other cress)
  • 80 gm walnuts, dry roasted & roughly chopped
  • 300 gm goat's curd (or soft goat's cheese), diced

Huey's Kitchen takes a lot of care in the preparation of its recipes, but viewers are reminded to always double check that the recipe and all the ingredients are suitable.

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    1 stick125 gm
    a dashless 1/8 tspn
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    1 cup250 ml
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