Asian Pear Fennel and Walnut Salad

Recipe courtesy of Sunset Magazine

 

The quality of the walnuts can make or break this dish, so try to buy fresh walnuts if you can; store in the freezer after buying.

~Pears turn brown after they're peeled or cut, so make this salad right before serving (or put cut pears in a bowl of water with some lemon juice added to it; drain pears and pat dry before using).

Ingredients:

1 fennel bulb

1 large Asian pear

2 1/2 tablespoons walnut oil1

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

Preparation:

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.  Cut pear into quarters and scoop out cores. Peel quarters and cut into 1/4-in. slices. Set aside. Whisk together walnut oil, lemon juice, and salt in a small bowl. Taste and add more salt if you like. 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.