This fresh and vibrant fennel and pear salad is the perfect side dish for summer. All the flavours work so well together and you can enjoy it on its own or pair it perfectly with pork or seafood.
Serves 8 people
2 Large Fennel Bulbs, Tops Removed, Cored and Thinly Sliced (reserve fronds for garnish)
2 Large Pears, Cored and Thinly Sliced
4 Slices of Bread, Chopped into Large Cubes
2 x 150g Fresh Dill Chevre
100g Rocket Leaves
½ Cup of Silvered Almonds
Olive Oil or Marinade from Meredith Goat Cheese
Salt and Pepper
½ Cup Meredith Dairy Traditional Greek Yoghurt
½ Lemon, Juiced
1 Tbsp of Wholegrain Mustard
1 Tsp of Sugar
Preheat your oven to 200 degrees celsius.
To toast the slivered almonds, place in a dry frying pan over medium heat and cook, stirring for a couple of minutes until fragrant and starting to get a little colour. Move to a bowl.
Place the sliced pear and fennel into a large mixing bowl. Add the juice of 1 lemon and toss to coat. This will stop the pear and fennel from going brown.
For the croutons, place cubed bread onto a baking tray, drizzle with oil and season with salt and pepper. Cook in oven for 5-10 minutes or until bread is nice and crispy.
To make the dressing, place yoghurt, lemon juice, mustard, sugar, and a pinch of salt and pepper in a bowl and stir well to combine.
Place the rocket in a large bowl, drizzle with a little oil and toss to coat.
To build the salad, place a bed of the rocket leaves onto a serving dish. Top with pear and fennel. Add the croutons and slivered almonds. Crumble over plenty of Fresh Dill Chèvre. Drizzle with salad dressing and garnish with reserved fennel fronds.