Asian Pear And Fennel Salad With Goat Cheese And Pralines

• Salad
• 1 large fennel bulb, leaves included if possible
• 1 Asian pear, pealed
• 1/4 cup pralines
• 1/4 cup goat cheese, crumbled
• Dressing
• 1 tablespoon fresh tarragon (or thyme)
• 1 tablespoon lemon juice
• .5 teaspoons grated lemon zest
• 2 tablespoons olive oil
• salt to taste

1. Cut the stems off your fennel bulb. With a mandolin, slice your bulb in thin strips (about 1/8- 1/4 inch thick), cutting from root to leaves. rnRoughly chop about 2-3 tablespoons of the green leaves for color.
2. Quarter and core the peeled asian pear. Use the mandolin to slice the quarters into half moons in the same thickness as the fennel. Toss with the fennel.
3. With a dry pan over medium heat, toast the pralines until they brown and begin to smell nutty. Remove immediately to avoid burning. Crumble roughly with your hands over the fennel and pear.
4. Add the goat cheese.
5. Whisk together your dressing, toss, and serve.

salad, fennel bulb, asian pear, pralines, goat cheese, dressing, fresh tarragon, lemon juice, lemon zest, olive oil, salt

Taken from food52.com/recipes/21941-asian-pear-and-fennel-salad-with-goat-cheese-and-pralines (may not work)