Here they are…the simplest of ingredients for a delicious ‘last taste of summer’ salad that has a fabulous combination of sweet-crunchy, and crumbly-salty:
to serve 2 for a light lunch or 4 for a side.
ingredients:
- one ‘pear williams’ they yellowish ones with red cheeks, not too soft
- one small bulb of fennel, if you can’t find this I imagine that celeriac (celery root) would be a good replacement.
- parmesan cheese (a chunk but nothing like as big as in the picture! maybe 1/3 cup)
- extra virgin olive oil
- basalmic vinegar
- salt and crushed corriander seed (or powder) to taste
Okay, now slice the stuff and (gently) mix it up! It’s that easy. I use my mandolin slicer and it takes about 5 minutes but you can use a regular knife and cut it into medium or large dice and it’s good like that too. Then spoon two ‘salad’ spoons of olive oil over the salad and then fill the third spoon and rest it on top of the salad. Into this full spoon, drop 4-6 drops of basalmic vinegar into the oil, sprinkle it with salt and coriander, mix inside the spoon with the a fork and finish dressing the salad.
Voila!
Bonnie McClellan-Broussard 
Yum!