Bosc Pears with Fennel, Fresh Walnuts, Parmigiano-Reggiano, & Balsamic Vinegar

From The Zuni Cafe Cookbook: A Compendium of Recipes and Cooking Lessons from San Francisco's Beloved Restaurant

Cookbook

Author(s): Judy Rodgers, Gerald Asher

Page 107

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1 reviews, average rating 5.0 / 5

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Queezle_Sister

15 years ago

★ ★ ★ ★ ★ 5/5

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This salad was a delicious combination of flavors. The sweetness of the pears played off the fennel and walnuts very nicely. I really enjoyed the Parmigiano curls (vegetable peeler). When all four of these were in the same bite, it was heaven!

Fennel is not a common vegetable in my house, and I love that this cookbook is giving me many interesting ways to use it.

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