Fennel

• 2 fennel bulbs
• 2 unripe pears
• Shaved Parmesan
• Dressing

1. Trim and quarter 2 fennel bulbs; cut 2 unripe pears in half.
2. Use a mandoline to thinly slice everything; put in a large bowl.
3. Toss with dressing and add shaved Parmesan.
4. Dressing variation: Skip the vinegar and mustard.
5. Reduce oil to 1/2 cup; add 3 tablespoons lemon juice and 2 tablespoons chopped parsley.

fennel bulbs, unripe, dressing

Taken from cooking.nytimes.com/recipes/12809 (may not work)