Ingredients
1 fennel bulb, thinly sliced
1 Asian pear, thinly sliced
parmegianno shavings
olive oil
juice of 1 lemon
coarse salt
Preparation
Layer half the fennel slices on a platter; drizzle with olive oil. Top with half the pear slices; drizzle with lemon juice and sprinkle with salt. Top with parmegianno shavings. Repeat layers, and top with a little extra olive oil and lemon juice.
