Asian Pear, Fennel, and Walnut Salad

Asian Pear, Fennel, and Walnut Salad
Photo by Leigh Beisch


  • ¼ teaspoon salt, plus more to taste
  • 1 large Asian pear
  • ¼ cup coarsely grated parmesan cheese
  • 1/3 cup whole or roughly chopped toasted walnut halves
  • 1 fennel bulb
  • 2 ½ tablespoons walnut oil
  • 1 ½ tablespoons lemon juice

1. 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. 2. Cut pear into quarters and scoop out cores. Peel quarters and cut into 1/4-in. slices. Set aside...

View full recipe at My Recipes


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