INGREDIENTS
1 bulb of fennel/anise, halved and sliced thin or shaved on a mandoline
1 head of Boston lettuce
1 small sweet onion, halved and sliced thin or shaved on a mandoline
1 Bosche pear, cubed
5 ounces of crumbled soft chevre (goat cheese)
˝ cup dried cranberries
1 cup Red Apple Balsamic Vinegar
1 tablespoon white/black Truffle Oil
(If meat is desired, thinly sliced prosciutto would work GREAT on this salad)

INSTRUCTIONS
Rinse the lettuce and break apart the leaves from the center stem. Cut off the upper shoots of the fennel (save for other uses) leaving only the bulb. Halve the bulb and slice thin with a knife or shave thin with a mandoline.

Peel the onion and repeat technique you used with the fennel. Use a 1-1 ratio with the onion and fennel. Combine the lettuce, onion, and fennel in your favorite salad bowl. Add the dried cranberries for tartness. Crumble the chevre in a separate bowl and sprinkle on liberally.

Cut the pear in half, remove the center seeded area and cut into ˝ inch cubes and spread around the top of the salad. (You can cut in half and slice long-way and place around the top of the salad for a more dramatic presentation.) Make sure you leave this step for last or the pear with get brown and ugly looking.

Combine the Red Apple Vinegar and the Truffle Oil in a vessel for serving and bring to the table for people to dress as desired.

(If pears are not your thing, using figs in the same salad is equally delicious, especially with the prosciutto.)