This crisp fruit salad is bursting with tart, sweet, and nutty fall flavors! Try it along side an intensely flavored stew or soup for a refreshing palate cleanser.

YIELD: 4 servings as a side salad

Recipe Development and Photography By: Williams-Raines


  • 1 1/2 tablespoons fresh squeezed lemon juice
  • 1 teaspoon lemon zest
  • 1 teaspoon white wine vinegar
  • 2 teaspoons honey
  • 1 tablespoon of shallots, minced
  • 3 tablespoons of olive oil
  • 1 small fennel bulb
  • 1/4 cup fennel fronts, roughly chopped
  • 1 large or 2 small Granny Smith apples
  • 1 Anjou or Bosc pear, ripe but firm
  • 1/2 cup dried figs, thinly sliced lengthwise
  • 2 tablespoons of fresh mint leaves, torn or roughly chopped
  • 1/4 cup of hazelnuts, roasted, skins removed and roughly chopped
  • Salt and pepper to taste


  1. To make the dressing; combine the lemon juice, lemon zest, white wine vinegar, honey and shallots in a small bowl and whisk until combined. Whisk in a pinch of salt and pepper. Pour the olive oil in slowly while whisking continuously and mix until the dressing is incorporated together. Taste for seasoning and adjust as needed, set aside.
  2. Cut the apple into quarters, remove the core and cut each quarter into thin slices, place in a large bowl. Repeat with the pear and add to the bowl with the apples. NOTE: If you will not be dressing the salad immediately, toss the fruit with a few teaspoons of lemon juice to prevent it from turning brown.
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