Method

• Remove the top from the fennel and slice the bulb very thinly either by hand or using a mandolin
• Wash, core and slice the pears into thin wedges
• In a bowl mix together the ricotta, mustard, chives and parsley and set aside
• Toast the hazelnuts, peel and then roughly chop
• Heat a pan on moderate-high heat, add a good drizzle of oil and a knob of butter
• Add the pear wedges and allow to colour on one side before turning and colouring on the other side
• Remove the pears from the pan and repeat the same process with the fennel bulb
• Sprinkle some sea salt and pepper over the pears and fennel to season
• Mix through some spinach leaves, the hazelnuts and then place on to a serving plate or platter
• Add dollops of the ricotta mix over the top and serve alongside your main meal or with some crusty bread for lunch