Serves 6 as a starter
2 medium fennel bulbs, very finely sliced
¼ cup Italian parsley leaves, coarsely chopped
1 small red onion, thinly sliced
6 pears, unpeeled, core intact, thinly sliced lengthwise
240g goat’s curd
full flavoured honey, to serve
Lemon & Dijon Dressing:
25ml lemon juice
75ml extra-virgin olive oil
1 tsp seeded mustard
1 tbs Dijon mustard
2 tsp full flavoured honey
freshly ground black pepper
To make dressing, whisk together all ingredients until well combined, then season to taste.
In a bowl, combine sliced fennel, parsley and onion. Moisten with lemon and Dijon dressing.
To serve, place a slice of pear in the centre of each plate, then top with a small pile of salad. Top with another pear slice and continue to build using remaining salad and pear slices. Place small spoonfuls of goat’s curd on top and around salad. Drizzle lightly with honey and finish with a good grind of black pepper.
Philip’s tip: If you have a mandolin this is ideal for slicing the pears evenly.