This simple pear, walnut and fennel salad goes brilliantly with grilled fish. It tastes great on it's own too, try serving as a starter and adding shavings of Parmesan to really top it off!
Serves 4
Ready in about 15 minutes
1. First, the fennel, which will get to sit in the dressing before the other ingredients. Remove the tough outer skin and cut it in half from top to bottom. Now lay the flat surface on a chopping board and slice in a cross section from side to side – the pieces will be slightly harp-shaped. Dress the fennel with the lemon juice, a glug of the oil and a generous pinch of sea salt. Set it to one side.
This goes well with grilled fish, but I also like to serve it on its own. If you do that, add shavings of Parmesan to make it something really special. It's a great starter that way.
2. Now peel and core the pears before slicing them thinly. Add them to the fennel and toss them together so they get coated with the dressing. Top with the walnut pieces and the Parmesan.
© delicious. magazine
Chenin Blanc is the grape to go for – one from South Africa or France.
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