3 tbsp lemon juice
1 tbsp sherry vinegar
1 large fennel bulb, cut in half lengthways, then each half cut widthways into 2mm slices
2 tbsp olive oil
1½ tsp caraway seeds, toasted and lightly crushed
1 tsp maple syrup
Salt and black pepper
10g picked dill
3 medium ripe conference pears, peeled, quartered lengthways, cored and cut into 0.5cm wedges
60g pecorino, thinly shaved
Mix the lemon juice and vinegar in a large bowl. Add the fennel and leave to soften for about 45 minutes, stirring from time to time.
Put the oil, caraway, maple syrup, a quarter-teaspoon of salt and some black pepper into a small bowl, strain in the lemon and vinegar from the fennel bowl and stir well.
Add the dill, rocket, pear and pecorino to the fennel bowl, pour on the dressing, toss lightly and serve.