FENEL AND PEAR SALAD RECIPE

40 grams almond slice (with skin)

600 grams fennel

2 pears

2 tablespoons lemon juice

2 tablespoons white balsamic vinegar

2 tablespoons grapeseed oil

2 tablespoons olive oil

1 teaspoon honey

salt

freshly ground pepper

60 grams black olives (pitted)

tarragon (for garnish)

Step 1/2Toast almonds in a dry skillet.

Step 2/2Rinse fennel, cut in half, remove hard stalk if necessary and cut into thin slices. Set fennel leaves aside for garnish. Rinse pears, cut into quarters, remove core, cut into thin slices. Set fennel leaves aside for garnish. Rinse pears, cut into quarters, remove core, cut into thin slices and sprinkle with lemon juice. Mix vinegar in a bowl with grapeseed oil, olive oil and honey and season to taste with salt and pepper. Arrange fennel and pear slices on plates and drizzle with the vinaigrette. Cover with almonds and olives and serve garnished with tarragon and fennel leaves.