I’m so happy to hear that!

I’m so glad you love it!

Hi Juanita, it should serve about 3 as a side dish, you could increase the fennel or pear to serve more, while leaving the dressing amount as-is.

Me too! I started using fennel only 2 years ago, and have found it to be tasty in so many dishes and prepared different ways. I think my favorite way to eat it so far is just raw and thinly sliced like this in a salad or on a crudité platter, but I did not feel like having to wash my mandolin, so I made thicker slices than instructed in the recipe -1/8 inch approximately – and it’s also good that way, because fresh fennel when it’s not sliced paper thin has a fantastic and hearty crunch that breaks up the sameness texture-wise of baby salad greens. If making for guests, and not just a quick weeknight dinner, I’ll pull out the mandolin and slice paper thin because it will make for not only a finer presentation, but easier to eat for guests. I skipped the goat cheese because there was plenty in our main dish, and I did not miss it at all eating it by itself before even touching the main dish. I also used 1 whole Asian pear, cored, quartered, and sliced very thinly instead of regular pears from the grocery store. It was sweet, moist, and held up to tossing better than a ripened green pear, they are more consistently sweet and juicy than regular varieties of supermarket pears, and they looked exceptionally pretty.