From inthekitchenwithkath.com
(Adapted from Deb Perelman’s recipe in Smitten Kitchen Every Day)
Serves 3 – 4
1 medium (about 1 pound) fennel bulb, thinly sliced, with some fronds saved for garnish
2 large celery stalks
¾ medium pear (red D’Anjou is especially pretty), halved, cored, and thinly sliced
Juice of 1 lemon
2 tablespoons olive oil
Kosher salt and freshly ground pepper
½ cup hazelnuts, toasted, skinned, and cooled
½-ounce piece of Pecorino Romano cheese, shaved (That’s what I had and used. You could use Parmesan as Deb did.)
1. Toss the fennel, celery and pear together in a bowl.
2. Add the lemon juice, olive oil, and a generous amount of salt and pepper and toss.
3. Add the hazelnuts and cheese; toss and serve garnished with the fennel fronds.