Name: Fennel and chicory salad with pear and gruyère
Yield: 0 serving
Cuisine: Cooking Method
Ingredients: 1.00 fennel bulb; 2.00 lettuce endive or chicory; 1.00 pears thinly sliced; 50.00 g gruyère cheese shavings; 65.00 ml eggs; 0.00 mayonnaise; 65.00 ml cream; 10.00 ml Dijon mustard; 0.00 mustard; 0.00 milk

Recipe Disclaimer

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Ingredients (10)

1.00	fennel — bulb
2.00	lettuce — endive or chicory
1.00	pears — thinly sliced
50.00 g	gruyère cheese — shavings

for the dressing:

65.00 ml	eggs
0.00	mayonnaise
65.00 ml	cream
10.00 ml	Dijon mustard
0.00	mustard
0.00	milk

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Method:

Trim the fennel bulb of its stalks and tough outer layer and set aside the fronds. Slice the bulb diagonally into very thin slices and finely chop some fronds. Take off the outer layer of the endives and either slice it thinly across the width or separate the leaves, halving the larger ones. Slice the pear into very thin wedges.

Arrange the fennel, endive and pear between four plates and top with the shaved gruyère. Mix all the dressing ingredients together,thinning it out with a little milk if you like. Drizzle it over the salad. Sprinkle over some of the chopped fennel fronds and some freshly ground black pepper and serve.