Fennel, Pear, and Hazelnut Salad

Remove fronds from the fennel bulbs and reserve. Cut each bulb in half and use a sharp paring knife to remove as much of the core as possible.

Using a mandolin or very sharp knife, slice the fennel in paper thin slices. Cut lemon in half and toss fennel with the juice of half of the lemon. Peel pears and core. Cut into slices, about 8 per pear. Add pears to the fennel in a large bowl and toss with the remaining lemon juice.

In a small bowl whisk together champagne vinegar and olive oil with salt and pepper to taste. When ready to serve, dress fennel salad with just enough dressing to lightly coat. Garnish with a handful of roughly chopped reserved fennel fronds and chopped toasted hazelnuts.