Instructions

1. 1

   Trim the fennel, setting the feathery tops aside, and shave the bulbs into wafer-thin slices with a mandoline or sharp knife. Drop the slices into cold water so they turn extra crisp.

2. 2

   For the dressing, whisk the juice of the lemon with the olive oil and a pinch of salt.

3. 3

   Quarter and core the pears and cut them into thin wedges. Drain the fennel and toss it gently with the pears and the dressing.

4. 4

   Plate the salad, shave over generous curls of parmesan with a peeler and scatter with the reserved fennel fronds.