for 2 people

Fennel and pears

400 g	fennel, lengthwise halved, in approx. 5 mm thick slices
200 g	pears, very thinly sliced
1	red chilli pepper, deseeded, finely chopped
3 tbsp	olive oil

Nuts

40 g	walnut kernels

Sauce

½ bunch	peppermint, leaves torn off
1 tbsp	liquid honey
3 tbsp	olive oil
2 tbsp	white balsamic vinegar
1 tsp	sea salt

To serve

160 g

Fine Food Pavé de Rougemont, in slices

How it's done

Fennel and pears

Mix the fennel, pears, chilli and oil in a bowl. Spread onto a baking tray lined with baking paper.

Roast

Approx. 20 mins. in the centre of an oven preheated to 200°C.

Nuts

Dry-roast the nuts in a frying pan, remove and leave to cool. Coarsely chop the nuts and set aside.

Sauce

Mix together the mint, honey, oil and balsamic, season with salt.

To serve

Combine the fennel, pears and walnuts with the sauce, serve with the cheese.

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