Kohlrabi, Pear & Fennel Slaw

Kohlrabi, Pear & Fennel Slaw

Great with grilled fish, roast chicken, or alongside rich cheese.

1 medium violetta kohlrabi, peeled
2 Beurre Hardy pears, firm but ripe
A small handful of fennel fronds, finely chopped
Juice of 1 lemon
3 tbsp extra virgin olive oil
1 tsp wholegrain mustard
1 tsp honey (optional)
Sea salt & black pepper

Julienne the kohlrabi and pears into fine matchsticks (or use a mandoline for thin slices). Place in a large bowl. In a small jar or bowl, whisk together lemon juice, olive oil, mustard, and honey until smooth. Season with salt and pepper. Toss the kohlrabi and pear with the dressing, then fold in the fennel fronds.
Taste and adjust seasoning. Serve chilled or at room temperature.