Fennel, Pear and Parmesan Salad

By sarah_carroll

Ingredients

• 2 baby fennel, trimmed, fronds reserved
• 2 firm, but ripe green skinned pears
• 2 T EVOO
• 1 T lemon juice
• 70 g piece of parmesan or romano
• 2 T walnuts

Preparation

Step 1

Thinly slice fennel across the bulb with a sharp knife. To slice the pears, hold upright on the bench and thily slice down each cheek to keep the natural shaper. Place fennel and pear in a bowl.
Whisk oil and lemon juice together in a bowl, season, then lighten with a dash of water. toss with fennel and pear, divide among plates, then scatter with chunks of parmesan, walnuts and fennel fronds.