Fennel, Pear & Pecorino Salad

It’s pear season – not that our tree has yielded very much this year – these are shop bought and then ripened at home.

3tbsp lemon juice

1tbsp sherry vinegar

1 bulb fennel, trimmed and thinly sliced

2tbsp good olive oil

1 ½ tsp caraway seeds

1tsp maple syrup

1 tbsp finely chopped dill

3 ripe pears, cored and cut into thumb sized pieces

60g Pecorino, shaved

Salt & pepper

We’re having pork chops braised in cider, and are having this as a starter. Toast the caraway seeds in a dry skillet and then give them a bash in a pestle and mortar. We’re not looking for powder.

Mix the vinegar and lemon juice in a large bowl and drop the fennel in and let it sit and soften for 20 minutes. The acid will mellow it. Mozart’s Coronation Mass will mellow you in about the same time. In a small bowl, mix the oil, caraway, maple syrup and ¼ tsp salt and black pepper to taste.

Strain in the lemon juice, leaving the fennel behind. The boy thinks he doesn’t like fennel but he will like this. The lemon juice has toned down the aniseed hit somewhat.

Add the pears to the bowl with the fennel in it – which will also be the serving bowl. Sprinkle on the dill and the pecorino shavings. Pour on the dressing, toss gently and it’s there. The boy is thinking about the pork chops and doesn’t comment on the salad. At least he hasn’t objected to the fennel.