- 1 fennel bulb
- 1 large Asian pear
- 2 1/2 tablespoons walnut oil
- 1 1/2 tablespoons lemon juice
- 1/4 teaspoon salt, plus more to taste
- 1/3 cup whole or roughly chopped toasted walnut halves
- 1/4 cup coarsely grated parmesan cheese
- calories 205
- caloriesfromfat 70 %
- protein 4.8 g
- fat 16 g
- satfat 2.4 g
- carbohydrate 14 g
- fiber 4.7 g
- sodium 289 mg
- cholesterol 4.8 mg
How to Make It
Trim stalks and any discolored areas from fennel bulb. 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.
Cut pear into quarters and scoop out cores. Peel quarters and cut into 1/4-in. slices. Set aside.
Whisk together walnut oil, lemon juice, and salt in a small bowl. Taste and add more salt if you like.
Arrange fennel slices and pear slices on 4 salad plates. Drizzle each plate with 1 tbsp. dressing. Arrange walnuts and parmesan on top. Serve immediately.
Note: Nutritional analysis is per serving.