The ingredient list: Italian bread, rocket (arugula), fennel, pears, blue cheese, balsamic vinegar, extra virgin olive oil, and sea salt and cracked black pepper.
This is a terrible photo...you will do much better with arranging and photographing this salad than I did for sure. My general ability in arranging salads is not all that great as it always seems to me I just gather all the ingredients and toss them on the plate, salad ingredients being what they are sometimes are difficult to line up or make them look "composed." At least in my world. Everyone eats salad differently anyway...some get a little of each ingredient on the fork before raising it to eat it, so really you would just arrange it all yourself anyway, right? No? Okay, I tried.
The flavors in this salad work so deliciously together...just a perfect combination for a lovely set of flavors with the slightly bitter taste of the arugula, the sweetness of the pears, the tang of the vinegar, the creamy goodness of the blue cheese, and that slight licorice/anise taste of the fresh fennel. I have only recently been eating fruit in my salads occasionally, so this is a good find. Previously I always regarded salad and fruit courses separately...it's nice to have them together once in awhile. I would start with this recipe if you need convincing.
Wonder what the others thought? Gaye's post is here. Sarah's post is here. Next is Margaret's choice, Honey Cakes, found on page 170 of Donna Hay's Off the Shelf: Cooking from the Pantry cookbook. Join us and leave a link to your post, no commitment required.