Directions
Step 1
Halve and thinly slice the fennel bulb, then switch to a medium bowl full of ice water and put aside till you are able to assemble the salad.
Step 2
Make the dressing: To a small nonreactive skillet over medium-high warmth, add the butter and prepare dinner, utilizing a picket spoon to often scrape the milk solids up off the underside, till the butter could be very aromatic and the solids flip mild golden brown, about 3 minutes. (Don’t stroll away from the range; butter can burn shortly.) Take away from the warmth, swirling the pan till the butter stops scorching, then fastidiously whisk within the lemon zest, lemon juice, and the honey. Season to style with salt and white pepper.
Step 3
Make the salad: In a salad spinner, completely dry the shaved fennel, then switch to a big bowl. Add the pear, celery, celery leaves, pomegranate seeds, walnuts, and fennel fronds, adopted by the nice and cozy dressing. Toss effectively, switch to a platter, prime with blue cheese, and serve.
