Pear and Fennel Salad with Caraway and Pecorino

This autumnal salad makes a real statement at the start of a meal. It is wonderfully fresh, yet substantial and very distinctive in flavour. Make sure your pears are nice and sweet. 

Makes: 4-6  servings

Ingredients:

3 tbsp lemon juice

1 tbsp sherry vinegar 

1 large fennel, cut in half lengthways, cut widthways into 2 mm slices

2 tbsp olive oil 

1½ tsp caraway seeds, toasted and lightly crushed

1 tsp maple syrup 

1 tsp cardamon 

                        Salt and black pepper

1½ cups         arugula

3 ripe pears, quartered lengthwise, cut into 0.5 cm wedges 

1 cup         pecorino, thinly shaved

fresh dill to garnish

Directions:

Mix the lemon juice and vinegar in a large bowl. Add the fennel and leave to soften for at least 45 minutes (longer if you have the time), stirring from time to time.

Put the oil, caraway, cardamom, maple syrup, ¼ teaspoon of salt and some black pepper into a small bowl, strain in the lemon and vinegar from the fennel bowl and stir well.

Add the dill, arugula, pear and pecorino to the fennel bowl, pour on the dressing, toss lightly and serve.

Recipe by Ottolenghi.