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4 Servings
1/3 c almonds,ground
1 T white wine vinegar
1/2 c cucumber,peeled & roughly
-chopped
1 T sunflower oil
1 lg pear,or 2 small pears
1 1/3 c fennel,diced
FOR GARNISHING =================
1 T almonds,slivered,toasted
1 fennel leaves


Put the almonds, vinegar and cucumber through a grinder, blender or food processor and blend thoroughly. Add the oil drop by drop as if making mayonnaise. The mixture will thicken slightly. Chop the pear into bite sized pieces. Mix with the fennel. Stir the pear and fennel into the dressing until well coated. Pile into individual dishes and garnish with toasted almonds and fennel leaves. Serve chilled.













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