Fennel-Pear Salad with Olives and Almonds

Ingredients

• 40 g almond kernels (with skin, shaved)
• 600 g fennel
• 2 pears
• 2 EL lemon juice
• 2 EL white balsamic vinegar
• 2 EL grape seed oil
• 2 EL olive oil
• 1 TL honey
• Salt
• pepper (ground)
• 60 g black olives (pitted)
• tarragon (for garnish)

Instructions

1. 1.

   Briefly toast the almonds in a dry pan.

2. 2.

   Wash the fennel, halve it, trim the core if needed and shave into thin slices. Set aside the fennel fronds for garnish. Wash the pears, quarter them, remove cores, slice into thin strips and drizzle with lemon juice. Whisk together vinegar, both oils, honey, salt and pepper; taste and adjust. Arrange the fennel and pear strips on plates, drizzle with vinaigrette, sprinkle almonds, scatter olives, and garnish with tarragon and fennel fronds.