Asian Pear, Fennel, and Walnut Salad

Ingredients

• 1  fennel bulb 
• 1.5 tablespoons juice of lemon 
• 0.3 cup coarsely parmesan cheese grated
• 1 large asian pear 
• 0.3 teaspoon salt plus more to taste
• 0.3 cup walnut halves whole toasted roughly chopped
• 2.5 tablespoons walnut oil 

Equipment

• bowl
• whisk

Directions

1. Trim stalks and any discolored areas from fennel bulb.
2. Cut bulb in half lengthwise, lay a flat side on a work surface, and cut into very thin slices. Repeat with other half and set slices aside.
3. Cut pear into quarters and scoop out cores. Peel quarters and cut into 1/4-in. slices. Set aside.
4. Whisk together walnut oil, lemon juice, and salt in a small bowl. Taste and add more salt if you like.
5. Arrange fennel slices and pear slices on 4 salad plates.
6. Drizzle each plate with 1 tbsp. dressing. Arrange walnuts and parmesan on top.
7. Serve immediately.