1 head Boston lettuce
1 bulb fennel/anise
1 small sweet onion
½ C. dried cranberries
5 oz. soft chevre (goat cheese)
1 Bosch pear, cubed
1 C. red apple balsamic vinegar
1 Tb. white or black truffle oil
Rinse the lettuce and break apart the leaves from the center stem. Cut off the upper shoots of the fennel (save for other uses), leaving only the bulb. Halve the bulb and slice thin with a knife or shave thin with a mandoline.
Peel the onion, cut it in half and slice thin with a knife or shave thin with a mandoline. Keeping the ratio of onion to fennel at 1:1, combine the lettuce, fennel and onion in your favorite salad bowl. Add the dried cranberries for tartness. Crumble the chevre in a separate bowl and then sprinkle liberally on salad.
Cut the pear in half, remove the center seeded area and cut into H-inch cubes. Spread around the top of the salad. (You can cut the pear in half, slice lenghtwise and place around the top of the salad for a more dramatic presentation.) Leave this step for last or the pear with get brown and ugly looking.
Combine the red apple balsamic vinegar and the truffle oil in a vessel for serving and bring to the table for people to dress as desired.