John Myers
Ingredients for 8 servings:
- 2 tbsp pine nuts
- 1 kg fennel
- some olive oil for frying
- 1 pear(s)
- some butter
- 250 g cocktail tomatoes
- Salt
- Pepper, from the mill
- Balsamic vinegar, white
- 75 g radicchio
Instructions
Working time approx. 20 minutes; Rest time approx. 4 hours; Cooking/baking time approx. 25 minutes; Total time approx. 4 hours 45 minutes
Roast the pine nuts in a pan without fat. Let cool. Trim the fennel, remove the stalk and fennel greens (save for later and refrigerate), and slice into slices (just under 1 cm). Heat oil in a pan and fry the fennel slices on both sides, taking care not to let them get too brown. Then place in a large, shallow dish. Wash and quarter the pear. Cut out the core and cut each quarter into three wedges. Heat a little butter in the pan and gently fry the pear slices, then add them to the fennel. Wash and halve the cherry tomatoes and add them to the bowl. Season with salt and pepper and drizzle with balsamic vinegar. Mix gently and refrigerate to infuse. Salad oil is not needed, as the fennel already has plenty of oil from frying. Just before serving, trim the radicchio, cut into strips, and add to the fennel and mix well. Then season again, add the pine nuts and fennel greens and serve.
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