Fennel Salad with Asian Pear and Parmesan

I actually made the source recipe that Molly describes in this chapter-- which is a shaved fennel and mushroom salad with a lemon vinaigrette. Molly's version switches out the mushrooms for pears. But since I had a fennel bulb and mushrooms in the fridge but no pears, I went with the source recipe.

Apparently the original recipe is by Alice Waters and can be found in the Julia Child Cooking with the Master Chefs cookbook. But I just based my version on Molly's description with some minor modifications.

I scattered shaved fennel and mushrooms on a bed of mesclun and dressed the salad with a really basic lemon vinaigrette.

It was delicious and perfect for fall. Even people who don't much care for raw fennel might like to give this salad a try.