- 1 fennel bulb
- 1 ripe pear, unpeeled and diced
- 15 ml (1 tbsp.) lemon juice
- 15 ml (1 tbsp.) olive oil
- Salt and pepper, to taste
- Remove the fennel stems so only the bulb remains, taking care to keep a few leaves.
- Remove the heart of the bulb and slice thinly.
- Chop the few leaves you set aside.
- Mix together all the ingredients in a bowl.
This salad is also delicious sprinkled with a pinch of fleur de sel just before serving.