Shaved pear, fennel, Manchego, chicory & pecan salad

  • Preparation time: 25 minutes + crisping
  • Total time: 25 minutes + crisping

Serves: 4


1 lemon, juice
1 fennel bulb, very finely sliced or shaved with a mandoline
2 just-ripe conference pears, halved and finely sliced
2 tbsp cider vinegar
1 tbsp maple syrup
½ tsp dijon mustard
4 tbsp extra virgin olive oil or walnut oil
2 heads red chicory, bases trimmed and leaves separated
100g Manchego cheese, shaved with a vegetable peeler
50g pecan halves, toasted and chopped 


1. Put the lemon juice in a large bowl with 500ml ice-cold water. Add the sliced fennel and pear and leave to crisp up for 5-10 minutes. Drain, then pat dry with kitchen paper. For the dressing, shake the vinegar, syrup, mustard, oil and some seasoning in a sealed jar.

2. Divide the pear, fennel and chicory leaves between 4 plates. Scatter with the shaved manchego and drizzle over the dressing. Scatter over the pecans to finish.