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Roasted Fennel Recipe with Pears
Ingredients
  • subheading: For the roast:
  • 2 bulbs fennel quartered
  • 2 pears quartered
  • 1 handful pecan nuts toasted
  • 1 tablespoons olive oil extra virgin, or neutral vegetable oil.
  • ¼ teaspoon sumac dried
  • pinch fine sea salt and black pepper
  • subheading: For the Optional Vinaigrette sauce:
  • 3 tablespoon olive oil extra virgin, or neutral vegetable oil.
  • 1 tablespoon red wine vinegar
  • 1 tablespoon pomegranate molasses or thick balsamic glaze
  • 1 tablespoon maple syrup
  • ¼ lemon juices
  • ½ teaspoon sea salt and pinch of black pepper
  •  
  • Optional for vinaigrette
  • ½ oz parsley finely chopped, or carrot greens
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