The Juicy Crunchy Trifecta Salad

Trifecta1

Course Salads

Ingredients in this Recipe

1 Asian pear, cut in half and cored
1 fennel bulb, washed and trimmed, a handful of fronds reserved
1 2 ounce Grana Padano (or good Parmesan)
1/2 cup coarsely chopped, toasted hazelnuts
2 tablespoons fresh squeezed lemon juice
3 tablespoons good olive oil
sea salt and freshly ground black pepper

Recipe Preparation

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