This autumn salad has a great deal of taste complexity, without being complicated to make. Courtesy of Anna Olson.
For the herbed ricotta, stir all of the ingredients together and season to taste. Chill until ready to serve.
For the salad, toss the sliced fennel and pear wedges in 1 Tbsp of olive oil and season lightly. Grill the fennel and pears over medium-high heat, until lightly charred and slightly softened, about 3 minutes on each side. The fennel and pear can be served warm or at room temperature.
Arrange the salad greens on a platter or individual plates. Arrange the grilled fennel and pear overtop and sprinkle with the toasted hazelnuts. Top with dollops of the herbed ricotta and drizzle the avocado or olive oil and vinegar on the salad. Season lightly and serve.