Ingredients

• 1 fennel bulb
• 1 teaspoon fennel seeds
• juice of 1 lime (about 3 tablespoons juice)
• 1/2 tablespoon wine vinegar
• 3 tablespoons extra virgin olive oil
• 1 tablespoon maple syrup
• 1/4 pomegranate
• 1 pear
• handful of arugula
• 50 g grated parmesan/grana padano

Preparation

1. Cut the fennel into very thin slices, e.g. with a food processor, spiralizer or mandoline. Place in a large salad bowl.
2. Add fennel seeds ground in a mortar, pour in lime juice, wine vinegar, olive oil and maple syrup. Season with salt and pepper, mix.
3. Cut off the top and bottom of the pomegranate, then score the skin lengthwise. Break the fruit apart and remove the seeds.
4. Cut the pear into eighths, cut out the core, arrange on platters or plates. Sprinkle with half the arugula.
5. Arrange the sliced fennel with the vinaigrette, sprinkle with the rest of the arugula, the pomegranate and grated parmesan.