4 small fennel bulbs, outer leaves removed, halved and very finely sliced (a mandolin is good here)
2 shallots, thinly sliced or 1 red onion
2 tablespoons chives, snipped
Juice of 1 lemon
1 teaspoon Dijon mustard
¼ cup extra virgin olive oil
Salt and freshly ground black pepper
Vanilla Spiced Pork
Scrape the seeds from the vanilla bean, then cut the bean into 1cm pieces. Mix the vanilla seeds and bean pieces with salt and pepper to taste. Rub the mixture into the pork chops. Heat a barbecue grill or char grill to medium-high. Lightly oil a grill rack or char grill. Brush the pork chops with remaining oil. Grill pork chops for 3- 4 minutes on each side. Serve immediately with the fennel salad.
In a large bowl combine the fennel, shallots and chives. Add lemon juice, Dijon mustard and oil. Season with salt and pepper and toss well.