Pear and Parmesan Salad

• 3 ripe pears, peeled, cored and sliced
• 1 cup sliced fresh fennel bulb
• 1/4 pound imported Italian Parmesan cheese, in slivers
• 13 cup chopped walnuts
• Freshly ground black pepper
• 2 tablespoons white wine vinegar
• 1 tablespoon lemon juice
• 4 tablespoons walnut oil
• 1 bunch arugula, rinsed, dried and stems removed

1. Combine the pear slices, fennel, Parmesan cheese and walnuts in a bowl.
2. Season generously with pepper.
3. Beat the vinegar, lemon juice and walnut oil together, pour over the pear mixture and toss gently.
4. Arrange the arugula on each of six salad plates.
5. Spoon the pear mixture with the dressing over the arugula and serve.

fresh fennel bulb, parmesan cheese, walnuts, freshly ground black pepper, white wine vinegar, lemon juice, walnut oil, arugula

Taken from cooking.nytimes.com/recipes/6761 (may not work)