Approximate quantities: 4 fennel bulbs, thinly sliced; 2 d’anjou pears, thinly sliced; About a 1/2 cup maracona almonds, chopped and about 1/2 cup parmesan, shaved or grated dressed with the juice of 2 lemons, a sprinkling of a citrus white wine vinegar or I any simple, neutral vinegar, like apple cider, olive oil, salt and pepper
It’s also good with 1/4 cup or so of parsley, roughly chopped, but not necessary
It’s better if you can make it ahead and let it sit in the fridge—the fennel gets more tender, everything absorbs
Serves 2 as a main, 4 as a side