1 fennel bulb, trimmed and cut length wise into 6 thin slices
2 tablespoons olive oil
3 ounces feta cheese, sliced into thin slabs
1/2 ripe pear, cored and thinly sliced
2 sun-dried tomatoes in oil, drained, sliced
1/8 cup pitted black olives
Fresh basil to taste
1/2 teaspoon lemon juice
1/4 teaspoon honey
Salt and pepper to taste
Preheat broiler. Brush each piece of fennel with a little olive oil. Place on baking sheet. Broil 2 to 3 minutes or until browned. Turn, brush other side with oil and broil 2 to 3 more minutes until charred and tender. Cool slightly.
Arrange fennel, cheese and pear on serving plates. Top with tomatoes, olives and basil. In a small bowl blend remaining oil, lemon juice, honey, salt and pepper. Drizzle over salad and serve.
Adapted from “The Book of Vegetarian Cooking,” Louise Pickford, HPBooks, 1993.