Crottin Salad with Pears, Fennel, and Currants

Name: Crottin Salad with Pears, Fennel, and Currants
Yield: Serves 4–6
Cuisine: France
Ingredients: 3 pears, halved, cored, and thinly sliced; 2 bulbs fennel; ½ tsp sea salt or (kosher) salt; ⅓ cup (2 oz/60 g) dried currants; 1½ cups (1½ oz/45 g) mâche or baby arugula; 1 aged Crottin de Chavignol or other small, round aged goat cheese, about 2 oz (60 g), coarsely grated; ¼ tsp freshly ground white pepper; 3 Tbsp extra-virgin olive oil; 1 Tbsp sherry vinegar

Preparation info

Serves
4–6

Difficulty
Easy

Appears in

Cheese Obsession

By Georgeanne Brennan

Published 2013

About

My French son-in-law brings me cheese from France, and I especially love it when it’s Crottin de Chavignol. It keeps for weeks, getting harder and more flavorful as it ages. When it is well aged, I often grate it into vinaigrettes or salads, where even a bit brings the taste of France to a dish.

Ingredients

2 bulbs fennel
1 Tbsp sherry vinegar
3 Tbsp

Europe
France
Mediterranean
Gluten-free
Vegetarian

Method

Cut the stems and feathery leaves from each fennel bulb. Reserve a few of the leaves for garnish and discard the remainder and the stems. Trim off the base from each bulb. If the outer layer of either bulb is tough or discolored, discard it. Using a mandoline, or a very sharp chef’s knife, cut each bulb lengthwise into paper-thin slices. Then, using a knife, cut each slice lengthwise into strip