Pear and Fennel Salad

The whacky fennel bulb

My niece loved this crisp and flavourful salad, which I made for her on the weekend.

Whisk 3 tablespoons white wine vinegar with 1/2 teaspoon crushed anise seed, salt and pepper in a serving bowl, then slowly whisk in 1/3 cup olive oil. Add 1 thinly sliced fennel bulb, 1 thinly sliced pear (if large) or 2 thinly sliced pears (if small). Season with salt and pepper and toss. You can top the salad with shaved Parmesan but this step is not absolutely necessary.

Editorial Note: You gotta love this goofy looking vegetable with its unique licorice taste. I believe some recipes use the stemmy looking parts as well as the fronds,  but for this recipe, simply use the bulbous part of the fennel.