1 fennel bulb
3 pears
1 tbsp cider vinegar
'1/2 cup hazelnuts
125g ricotta
1/4 cup parsley
2 tbsp chives
1 tbsp wholegrain mustard
Spinach leaves
Sea salt
Pepper
Olive oil
Butter
Remove the top from the fennel and slice the bulb very thinly either by hand or using a mandolin. Wash, core and slice the pears into thin wedges. In a bowl mix together the ricotta, mustard, chives and parsley and set aside. Toast the hazelnuts, peel and then roughly chop. Heat a pan on moderate-high heat, add a good drizzle of oil and a knob of butter. Add the pear wedges and allow to colour on one side before turning and colouring on the other side. Remove the pears from the pan and repeat the same process with the fennel bulb. Sprinkle some sea salt and pepper over the pears and fennel to season. Mix through some spinach leaves, the hazelnuts and then place on to a serving plate or platter. Add dollops of the ricotta mix over the top and serve alongside your main meal or with some crusty bread for lunch.
