This salad, with its aniseed hit, is ideal for rillettes, meaty pâtés or chicken liver parfait. Charring fennel brings out its sweetness but it's great raw too.
1 eschalot, peeled and thinly sliced
½ tsp honey
3 tbsp apple cider vinegar
1 small fennel head
2 tbsp olive oil
1 firm pear, cut into match sticks
1 handful parsley, mint and dill, torn
salt and pepper
In a small bowl, mix the eschalot and honey, then pour over two tablespoons of vinegar to pickle it.
Cut the fennel in half and brush with olive oil.
Cut the chilli in half, scrape out the seeds and brush with olive oil.
Char-grill the fennel and chilli on a medium heat for 10 minutes.
Chop the fennel and thinly slice the chilli and put into a salad bowl with the pickled eschalot, pear and herbs.
Dress with remaining vinegar, olive oil, salt and pepper.
Serving suggestion: This salad goes well with our pork rillettes