Wash the fennel bulb thoroughly and pat it dry with some kitchen paper. Then finely slice or shave the fennel using a very sharp knife or a mandolin slicer.

Transfer the shaved fennel to a large mixing bowl. Add the roughly shredded fresh herbs of your choice.

Stir the fennel and herbs well. Then drizzle with a little bit of olive oil and white wine vinegar.

Stir well again. Season the fennel salad with a sprinkle of pepper and salt. Add the pink peppercorns as well.

Stir all the ingredients again and then check the seasoning of the salad. Add extra pepper, salt or white wine vinegar to taste if necessary. Stir one last time. Serve the fennel salad immediately at room temperature.