Pear Salad with Fennel, Fresh Walnuts, and Balsamic

This salad is made with fresh walnuts, a luxury of the fall. If you find them whole in their shell, they are fresh, reminding us that they are a seasonal crop, not a pantry staple.

Serves 6

2 fennel bulbs
2 large pears
chunk of parmigiano-reggiano
3/4 c. shelled, fresh walnuts
1/2 c. good olive oil
1/4 c. balsamic vinegar

Just before serving, because the fennel will brown, slice fennel very thin. Cut pears into thin wedges. Layer fennel and pear on platter or plates. Cut cheese using a vegetable peeler, adding slivers and peels to taste. Scatter with walnuts and drizzle with olive oil and a little balsamic, enough that the salad glistens. Sprinkle with a little salt and a few grinds of fresh pepper.