Pear & fennel salad with caraway and pecorino | Ottolenghi Recipe

Ingredients

• 3 tbsp lemon juice
• 1 tbsp sherry vinegar
• 1 large fennel bulb, cut in half lengthways, then each half cut widthways into 2mm slices
• 2 tbsp olive oil
• 1½ tsp caraway seeds, toasted and lightly crushed
• 1 tsp maple syrup
• salt and black pepper
• 10g picked dill
• 75g rocket
• 3 medium ripe conference pears, peeled, quartered lengthways, cored and cut into 0.5cm wedges
• 60g pecorino, thinly shaved