Pear & fennel salad with lychee balsamic

(serves 2)

So this was a bit of a cheat salad as it requires absolutely no work and was just an attempt to be healthy whilst ordering takeaway pizza on a Friday night... On the bright side i finally come up with a dressing to use my balsamic vinegar from the Hunter Valley! The sweetness of the pears really made the salad work and complimented the lychee balsamic :)

Prep time: 10 min

Ingredients
1/2 head of fennel
1 ripe Packham pear
100g mixed baby spinach and rocket leaves
1/2 punnet cherry tomatoes

Dressing
1 T lychee balsamic
1 T olive oil
1 tsp sesame oil
1 tsp mirin
salt and pepper

Method
1. Thinly slice the fennel and pear. Halve the cherry tomatoes.

2. Wash and tear the spinach and rocket leaves.
3. Combine the dressing in a small jar.
4. Dress the fennel, spinach and rocket in half the dressing. Decorate with the pear and tomatoes, then drizzle the remaining dressing on top.