Ingredients
- 2 baby fennel, trimmed, fronds reserved
- 2 firm-but-ripe green-skinned pears
- 2 tbs extra virgin olive oil
- 1 tbs lemon juice
- 70g piece parmesan or pecorino Romano
- 2 tbs walnuts, toasted, roughly chopped
Description
Fennel, Pear & Parmesan Salad Recipe - Thinly Slice The Fennel Across The Bulb With A Sharp Knife Or Mandoline. To Slice The Pears, Hold Upright On The Bench And Thinly Slice Down Each Cheek To Keep The Natural Shape....
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