Ingredients   
3 pears, sliced
2 fennel bulbs, sliced 
1 handful almonds 
1 handful fresh dill
1 tablespoon olive oil
Pinch of salt  
¼ teaspoon black pepper

Dressing
1 tablespoon Dijon mustard
1 tablespoon red wine vinegar
3 tablespoons olive oil  
1 garlic clove, minced

Method

Preheat oven to 180°C

Spread fennel bulb and sliced pears on oven tray and drizzle with olive oil and salt and pepper. Roast for 15-20 minutes or until tender

Whisk dressing ingredients together in a bowl

Arrange pears and fennel on a serving plate or bowl and top with almonds and fresh dill. Drizzle with dressing and serve