zoom Shaved pear, fennel, manchego, chicory & pecan salad
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    Shaved pear, fennel, Manchego, chicory & pecan salad

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    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.  

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    Cook’s tipFinely sliced fennel is delicious raw, but if you find it hard to digest, just blanch for 1-2 minutes in boiling water then refresh under cold water.


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    5 stars