The Juicy Crunchy Trifecta Salad

• 1 fennel bulb, washed and trimmed, a handful of fronds reserved
• 1 Asian pear, cut in half and cored
• 4 fat stalks of celery (or 6 slimmer ones), leaves removed
• 2 tablespoons fresh squeezed lemon juice
• 3 tablespoons good olive oil
• 1/2 cup coarsely chopped, toasted hazelnuts
• 1-2 ounces Grana Padano (or good Parmesan)
• sea salt and freshly ground black pepper

1. Thinly slice your fennel bulb and Asian pear halves on a mandolin. Cut the celery stalks on the bias into 1/4 inch slices. Put them all in a bowl. Add the lemon juice and olive oil and a sprinkling of salt and pepper. (If you want to add in some shards of sea salt brittle, do it at this point so it gets tossed in.) Toss everything together until it's all a tangled mess and well-coated with the dressing.
2. Taste and add more salt and pepper to taste. Scatter the toasted hazelnuts and a small handful of reserved fennel fronds over the salad. Ase a vegetable peeler to make elegant curls of cheese, and sprinkle these all over the salad as well.
3. Serve! (It's rather tasty eaten directly out of the bowl, as I am wont to do with this one.)

fennel, asian pear, stalks of celery, fresh squeezed lemon juice, olive oil, hazelnuts, salt

Taken from food52.com/recipes/16584-the-juicy-crunchy-trifecta-salad (may not work)