2 medium fennel bulbs (about 1 lb.)

2 ripe Bosc or Asian pears

About 4 oz. (1 C.) walnut halves

About 8 oz. green olives, preferably Picholine or Cerignola (optional)

Remove the cheese from the refrigerator at least 1 hour prior to serving.

 

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.   Place in a bowl of ice water and refrigerate for up to several hours.  Using a paring knife, quarter the unpeeled pears lengthwise, remove and discard the stem and core and slice each quarter thinly or thickly, as desired.  If desired, toast the walnuts in a dry skillet over medium heat, shaking the skillet occasionally, just until they are warmed, about 3 minutes.  Arrange the fennel, pear, cheese, walnuts and, if desired, olives on a cheese or cutting board and/or several small dishes. Serve immediately.

 

 

Yield:

Calories:

Fat:

Fiber: