Fennel salad

I was strolling through the produce section of the local grocer when I saw it. Fennel. I was instantly reminded of a salad I had in Florence. It was very finely diced and and served as a tiny appetizer before the starting course.

Tonight I’m going to try to reproduce it.

I’ll chop the fennel into fine squares. I’ll also add a finely chopped pear. Olive oil, lemon juice, salt, and pepper will be the dressing. And since I brought some home just now, I’ll shave in a little pecorino romano cheese.

I’ll let you know how it goes.