Bosc Pear Salad
Instructions
Trim the stems from the fennel, cut out the cores and remove the tough outer layers. Slice the fennel lengthwise into thin, sickle-shaped slices.
Quarter the unpeeled pears lengthwise, remove and discard the cores and then, using a sharp knife, a mandoline or a vegetable peeler, carve each quarter into slices between 1/8- and 1/4-inch thick.
Layer the fennel and pear loosely on a platter or individual plates. Using a vegetable peeler or cheese slicer, shave the cheese into curls or ribbons and intersperse them with the pear and cheese.
If desired, toast the walnuts in a dry skillet over medium heat, shaking the skillet occasionally, just until they are warmed, about 3 minutes.
Scatter the walnuts over the salad. Drizzle each salad with 1 to 2 tablespoons of oil, being careful to cover as much of the ingredients as possible. Then sprinkle drops of vinegar over each salad, using a scant 1 tablespoon for each plate. The oil should form a slick surface over the salad, and the vinegar should form tiny chestnut-colored drops atop the oil.
