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Fennel and Parmigiano Salad with Toasted Pecans

Recipe from The Improvisational Cook by Sally Schneider

Ingredients:

2 medium fennel bulbs
1/4 C coarsely chopped toasted pecans
1 TBSP extra virgin olive oil
1-2 tsp Banyuls or sherry vinegar (or Balsamic)
Fresh Parmigiano to top
Salt and fresh ground pepper to taste

Directions:

1. Cut the stalks off fennel bulbs and set aside. Remove any bruised parts of bulbs.
2. Slice the bulbs into quarters through the stem and cut out the tough cores.
3. Cut each quarter lengthwise into thin—but not paper-thin—1/16-inch slices (roughly 3 cups).
4. Place in a medium bowl and add chopped toasted pecans.
5. Toss with olive oil to coat and vinegar.
6. Add salt and pepper to taste.
7. Scatter thin shavings of Parmigiano over the top and serve at once.