Asian Pear, Fennel, And Walnut Salad

• 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

1. 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.
2. Cut pear into quarters and scoop out cores. Peel quarters and cut into 1/4-in. slices. Set aside.
3. Whisk together walnut oil, lemon juice, and salt in a small bowl. Taste and add more salt if you like.
4. 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.
5. Note: Nutritional analysis is per serving.

fennel, asian pear, walnut oil, lemon juice, salt, toasted walnut halves, parmesan cheese

Taken from www.myrecipes.com/recipe/asian-pear-fennel-walnut-salad (may not work)