Pear, fennel and walnut salad

Method

1. First, the fennel, which will get to sit in the dressing before the other ingredients. Remove the tough outer skin and cut it in half from top to bottom. Now lay the flat surface on a chopping board and slice in a cross section from side to side – the pieces will be slightly harp-shaped. Dress the fennel with the lemon juice, a glug of the oil and a generous pinch of sea salt. Set it to one side.
2. Now peel and core the pears before slicing them thinly. Add them to the fennel and toss them together so they get coated with the dressing. Top with the walnut pieces and the Parmesan.