Red Pear Salad With Lemon Parmesan Dressing

• 1 ounce parmesan cheese, freshly and finely shredded (2/3 cup)
• 1/4 cup extra-virgin olive oil
• 1 1/2 teaspoons lemon zest
• 2 tablespoons lemon juice
• About 1/2 tsp. kosher salt
• About 1/4 tsp. pepper
• 1 large fennel bulb
• 1 pound firm-ripe Red d'Anjou pears, cored and thinly sliced lengthwise
• 3 cups loosely packed baby arugula
• 1/2 cup toasted chopped hazelnuts

1. In a food processor, whirl cheese, oil, lemon zest and juice, 1/2 tsp. salt, and 1/4 tsp. pepper until pureed.
2. Remove tops and tough outer layers from fennel. Cut bulb in half lengthwise, core, and thinly slice crosswise.
3. In a large bowl, toss pears, fennel, arugula, and hazelnuts. Drizzle salad with as much dressing as you like and toss until evenly coated. Season to taste with salt and pepper, and serve more dressing on the side.

parmesan cheese, extravirgin olive oil, lemon zest, lemon juice, kosher salt, pepper, fennel bulb, red, baby arugula, hazelnuts

Taken from www.myrecipes.com/recipe/red-pear-salad-lemon-parmesan-dressing (may not work)