Pear and Fennel Salad

(recipe from Ottolenghi.co.uk)

3 Tbsp. lemon juice
1 Tbsp. sherry vinegar
1 large fennel bulb, cut in half lengthways, then each half cut widthways into 2mm slices
2 Tbsp. olive oil
1 1/2 tsp. caraway seeds, toasted and lightly crushed
1 tsp. maple syrup
Salt and black pepper
10g picked dill
75g arugula
3 medium ripe pears, peeled, quartered lengthways, cored and cut into 0.5cm wedges
60g pecorino, thinly shaved (I omitted this)

Mix the lemon juice and vinegar in a large bowl.  Add the fennel and leave to soften for about 45 minutes, stirring from time to time.

Put the oil, caraway, maple syrup, 1/4-tsp. 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.

(A tasty and distinctive salad!  Be sure to cut the ingredients into desired pieces - I found the pear wedges to be tedious, and ended up cutting them smaller.)