Pear and Fennel Salad


Enjoy Autumn flavours with this super easy and light salad. A combination of sweet pears and finely sliced fennel make the perfect light lunch or as a side to grilled meats and heavier dishes.

Pear and Fennel Salad


1 ripe pear - peeled and finely sliced
1 bulb of fennel - trimmed and finely sliced (use a mandolin if available)
20g parmesan cheese, shaved
1 lemon cheek
10 mint leaves - torn
2 tablespoons extra virgin olive oil
Salt and pepper


  1. Toss together the pear, fennel, mint leaves
  2. Top with shaved parmesan
  3. Drizzle salad with lemon juice and olive oil. Season with salt and pepper to taste.

    Recipes thanks to Alex Kearns, Executive Chef, Glebe Point Diner

      Ingredients for Pear and Fennel Salad

      Pears William Large (each)

      Product of VIC (Aust)

      $0.84 ea

      Fennel (each)

      Product of VIC (Aust)

      $1.99 ea

      Lemons (each)

      Product of QLD (Aust)

      $1.19 ea

      Mint (bunch)

      Product of Australia

      $1.29 ea

      Fennel Baby (each)

      Product of VIC (Aust)

      $1.66 ea

      Pears William Imperfect Pick Value Range (min 500g)

      Product of VIC (Aust)

      $0.82 ea

      Lemons (min 1kg net)

      Product of QLD (Aust)

      $1.70 ea