We had doubts about Nigel's suggestion of serving this salad with a dish of haddock, bacon and parsley, so served it, instead, with his Macaroni with Fontina and Mustard, a much more satisfactory combination. Dead simple salad of watercress topped with shaved Florence fennel (it HAS to be paper-thin) and thin slices of a delicious crisp Williams pear from Italy. The dressing was nice too - lime juice and olive oil, simply seasoned with salt and pepper. I think, next time, I might sprinkle over some toasted walnuts or similar for even more texture. Really nice salad, though, do try it!
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