This autumnal salad makes a real statement at the start of a meal. It is wonderfully fresh yet substantial and very distinctive in flavour. Make sure your pears are nice and sweet.
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.