Organic greens, fennel and pistachio salad with red pears

This light salad has a creamy tart dressing that compliments the Thanksgiving feast


  • 2 heads organic greens
  • 2 bulbs fresh fennel sliced thin
  • Fonda of fennel. Torn
  • 1/2 cup pistachio nuts
  • 3 red pears sliced


  • Juice of 2 large lemons
  • 1/2 teaspoon rosemary, basil salt ( st Armand’s Spice & Tea exchange
  • 2 Tablespoons. Creme fraiche
  • Splash white balsamic vinegar
  • Whisk together and toss into salad
  • Serve immediately with crusty bread

Culinary Director

As the Culinary Director for ABC 7, I whip up cooking segments on ABC 7 News at Noon, along with recipes, cooking tips, reviews and great food finds on MySuncoast Dining at