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
- Toss together the pear, fennel, mint leaves
- Top with shaved parmesan
- 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