2 large fennel bulbs
1 large (or 2 small) ripe Bartlett or red pear
12 Kalamata olives, pits removed
3 Tbsp red wine vinegar
6 Tbsp extra virgin olive oil
1 tsp Dijon mustard
1/2 tsp agave nectar (or honey), or 1 packet sugar substitute
A pinch of kosher salt
A pinch of fresh black pepper
1/4 cup crumbled feta cheese (optional)
Trim the fennel by cutting a slice off the root end, and removing the stalks down to the top of the bulb (reserve the fronds). Cut the bulb in quarters from top to bottom, so that each cut goes through the stem end. Remove the hard core from each quarter. Using a mandoline or very sharp knife, slice the fennel as thinly as possible. Place the slices in a mixing bowl.
Chop a Tbsp or two of the reserved fennel fronds (the leafy part only), and add to the fennel slices.
Core the pear, but do not peel. Slice very thinly, and add to the fennel. Slice the olives, and add to the fennel.
In a small bowl, mixing cup or jar, add the vinegar, oil, mustard, salt, pepper, and agave. Whisk to incorporate (or shake the jar). Taste and adjust seasoning as needed; it should have a strong mustard flavor, which will be balanced by the sweetness of the fennel. Pour over the fennel, toss well to combine, and set aside for at least 20 minutes and up to 2 hours.
Just before serving, sprinkle cheese over the top, and toss well to combine.