.%20Prep%20Time%3A%2020%20minutes.%20Notes%3A%20Pears%20turn%20brown%20after%20they're%20peeled%20or%20cut%2C%20so%20make%20this%20salad%20right%20before%20serving%20(or%20put%20cut%20pears%20in%20a%20bowl%20of%20water%20with%20some%20lemon%20juice%20added%20to%20it%3B%20drain%20pears%20and%20pat%20dry%20before%20using).){kind=link}
The quality of the walnuts can make or break this dish, so be sure to taste them first (farmers' markets are an excellent source of fresh nuts; store in the freezer after buying). Prep Time: 20 minutes. Notes: Pears turn brown after they're peeled or cut, so make this salad right before serving (or put cut pears in a bowl of water with some lemon juice added to it; drain pears and pat dry before using).
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.