Pear and fennel carpaccio

Ingredients for 4 servings:

• 2 bulbs of fennel
• 2 bulb(s)
• 100 g cheese (sliced ​​cheese or Parmesan)
• Pepper, coarsely ground
• 4 tbsp rapeseed oil
• 2 tbsp apple juice
• 2 tbsp apple cider vinegar
• 1 tsp coarse-grained mustard
• 1 tsp honey
• Pepper, from the mill
• Salt

Instructions

Working time approx. 15 minutes; Total time approx. 15 minutes

For the dressing, mix all ingredients well. Grate the fennel into very thin slices, ideally directly onto the four plates. Drizzle with a little dressing. Halve the pears, remove the cores, and slice or slice into very thin wedges. If possible, place directly onto the fennel and immediately drizzle with the dressing. Finally, grate the grated cheese directly over the top and sprinkle with coarse pepper.