With the aid of a mandoline, fennel, shaved, takes on a completely different guise. Deliciously palatable sliced wafer thin it transforms this otherwise hard, course vegetable. This recipe, is similar to my last but with two important changes: substitute bocconcini mozzarella for gruyère and add raspberry vinegar to the olive oil, for an extra sugar hit. Pears provide freshness while fennel provides sharpness and bocconcini mozzarella with prosciutto go hand in hand. This salad makes a lovely, simple but interesting lunch. Garnish with a few chopped herbs for extra colour and flavour.
1 large ripe pear, diced
1 small fennel bulb, shaved on a mandoline
1x100gm packet prosciutto, chopped
4-5 baby bocconcini mozzarella, halved
1-tablespoon raspberry vinegar
1-tablespoon extra-virgin olive oil
Sea salt and freshly ground black pepper to taste
Parsley and fennel fronds to garnish
Mix together all the above ingredients and ENJOY!
bocconcini & fennel salad recipe, printable version, click here: