I like fennel and it seems to be suited to holiday cooking for some reason. Everyone will enjoy this unique salad.

Salad:
2 tablespoons canola oil
2 bulbs fennel, thinly sliced
2 pears, thinly sliced
2 heads romaine, chopped

Dressing:
2 tablespoons red wine vinegar
1/3 cup olive oil
1/3 teaspoon oregano
1/3 teaspoon basil
1/3 teaspoon granulated garlic
¼ teaspoon salt
¼ teaspoon pepper

Preheat oven to 350 degrees.

Toss fennel and pears with olive oil and spread in a single layer on baking sheet. Bake for ½ hour. Cool.
Whisk together dressing ingredients. Gently combine romaine, fennel and pears and toss with dressing. Serve immediately.

By Emuna Braverman and Elizabeth Kurtz, of www.gourmetkoshercooking.com

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