Fennel, pear & parmesan salad

A wonderfully bright vegetarian taste that is delicious as a light lunch or a perfect complement to heavier mains such as roasts or Italian pasta dishes.

Recipe «Fennel, pear & parmesan salad» presented in category Recipes / Salads, to prepare this dish you will need no more minutes. To make this dish at home by prescription from the author Gomer would need: 2 baby fennel, trimmed, fronds reserved, 2 firm-but-ripe green-skinned pears, 2 tbsp extra virgin olive oil, 1 tbsp lemon juice, 70g piece parmesan or pecorino Romano , 2 tbsp walnuts, toasted, roughly chopped .

Ingredients:

• 2 baby fennel, trimmed, fronds reserved 
• 2 firm-but-ripe green-skinned pears 
• 2 tbsp extra virgin olive oil 
• 1 tbsp lemon juice 
• 70g piece parmesan or pecorino Romano 
• 2 tbsp walnuts, toasted, roughly chopped 

Instructions

1. Thinly slice the fennel across the bulb with a sharp knife or mandoline. To slice the pears, hold upright on the bench and thinly slice down each cheek to keep the natural shape. Place fennel and pear in a bowl.
2. 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.