SALAD WITH FENNEL AND PEARS, PINE NUTS AND BALSAMIC VINEGAR

SALAD WITH FENNEL AND PEARS

I never really liked fruit in food, apart from desserts that is, so I am quite surprised of this sudden urge to cook with it that I have right now. Another change of direction taste wise or just a whim? Anyway, I love this flavour combination, the fennel and the pear is lovely together with some balsamic vinegar that binds them together. And now I’m going to preach a bit: I don’t consider myself being a food snob, nor do I write people on their noses (yesyesyes! this is pure Swenglish!) what they are supposed to like and buy but there are a few things I think are necessary to spend some extra money on when it comes to cooking and eating and two of those (actually the only ones I can remember right now) are really good extra-virgin olive oil and balsamic vinegar. Real extra-virgin olive oil should be pressed cold and it costs quite a lot, more that you would think but it’s absolutely worth it and once you get used to it, it’s really difficult to use anything else! And the same goes for balsamic vinegar. Really good aged balsamic vinegar costs, it costs because it takes years to make it but it’s worth every cent you spend on it. It really is. OK, now I have done my preaching, here’s the recipe:

SALAD WITH FENNEL AND PEARS

SALAD WITH FENNEL AND PEARS

SALAD WITH FENNEL AND PEARS, PINE NUTS AND BALSAMIC VINEGAR

1 medium fennel bulb
1 big pear, preferably a Kaiser or Bosc pear
Pine nuts
Balsamic vinegar
Salt
Extra-virgin olive oil

– Slice the pear and fennel really thin, the best way to it is to use a mandolin.
– Put them in a bowl and sprinkle pine nuts over.
– Add a little salt, some balsamic vinegar and a little olive oil, mix and serve.

SALAD WITH FENNEL AND PEARS

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