FENNEL, PEAR AND PECAN SALAD

      ingredients: 

1. 1 fennel bulbs
2. 1 pear
3. 200g mixed salad leaves
4. 1/4 cup pecans
5. 1 tbsp wholegrain mustard
6. 1 tbsp dijon mustard
7. 1 tbsp honey
8. 1 lemon lemon juice
9. 4 tbsp extra virgin olive oil
10. sea salt and black pepper to taste 

directions:

1. pre-heated oven at 180 C
2. wash the salad greens and drain well. place in the fridge for 30 minutes to crisp up before using.
3. thinly slice the fennel bulb and place in a  bowl of iced water for 15-20 minutes. set a side. 
4. juice the lemon.
5. combine mustards, honey and 1 tbsp of lemon juice in a small bowl, slowly whisk in the olive oil in a steady but thin stream, whisking all the time to form a emulsified vinaigrette. season with sea salt and freshly ground black pepper to taste.
6. spread the pecans out onto a baking tray and cook in a pre-heated oven for 5-8 minutes until crisp and golden.
7. core and thinly slice the pear. place the slices of pear directly into the remain lemon juice, turning to coat well.  
8. remove pecans from oven and alone to cool for serval minutes.
9. drain the fennel and pat dry with a clean tea towel
10. toss the fennel, pear, toasted pecans and salad greens.
11. Stir through the dressing.
12. serve and enjoy!