Pear, baby fennel and orange salad

Last night's dinner: a piece of fresh Tasmanian salmon with a fennel salad.

• 1 baby fennel


• Balsamic vinegar and caster sugar ( or balsamic reduction)


• 1 navel orange


• 1 or 2 Packham or Beurre Bosc pears


• fresh chili, sliced
  
• fresh dill

Trim and finely slice the fennel. Leave it to marinate in the vinegar and sugar (or reduction) with the chili, for about 20 to 30 minutes, while you prepare the fish. Close to serving time, add the cored and sliced pear, the peeled orange cut into small segments, and the dill. Enough for 2.

This is wonderful as a bed for the salmon, or can be served on the side. Thanks to Karen for help with this dish...

I enjoyed it with a small glass of pastis and soda water, to pick up the aniseed flavours of both the dill and the fennel.