Salad Greens With Pears, Fennel & Walnuts

One of those salads that earns its spot at a dinner party without any actual cooking. Shaved fennel brings a cool anise snap, ripe pears add honeyed sweetness, and toasted walnuts deliver the crunch. Shaved Parmesan ties it together with a salty, nutty edge.

The key is slicing the fennel paper thin. Thick chunks of raw fennel are tough and dominant; thin shaves are delicate and let the licorice note come through without overwhelming the pears. A mandoline is the easiest way, but a sharp knife and patience work too.

Dressing stays simple. Three tablespoons of good extra-virgin olive oil drizzled straight over the plate, then two tablespoons of aged balsamic vinegar. A generous crack of black pepper to finish. Layering on each plate means every forkful has a bit of everything: leaf, fennel, pear, Parmesan, walnut.

Pro Tips

• Toast the walnuts in a dry skillet or at 350°F (175°C) in the oven for about eight minutes. Untoasted walnuts taste raw and waxy.
• Slice the pears just before serving. Cut pear browns fast even with a squeeze of lemon on top.
• Choose pears that are ripe but still firm. Overripe pears turn to mush under the dressing.
• Use a vegetable peeler for the Parmesan if you want shaves instead of grated. Ribbons add visual impact.

Variations

• Swap walnuts for toasted pecans or hazelnuts for a different nut profile.
• Add a handful of dried cranberries or pomegranate seeds in winter for color and tart sweetness.
• Use Manchego or aged Pecorino instead of Parmesan for a sharper, more distinct cheese note.