• 3 fennel bulbs, stalks removed
• 1 small red onion, peeled
• 2 ripe Anjou pears, cored and quartered
• 1 cup pitted oil-cured olives
• juice of 1 lemon
• ¼ cup extra-virgin French olive oil
• Salt and freshly ground pepper to taste
• 4 oz. mesclun mix or bitter greens, such as escarole and frisée

• Using a sharp knife, cut each fennel bulb crosswise into 1/16" thick slices, and place in a large salad bowl.
• Repeat the process with the red onion.
• Cut the pear lengthwise into 1/8" thick slices and add to the bowl along with the olives.
• Drizzlle the lemon juice and olive oil over the contents.
• Toss mixture together caredulle so that the pear slices won't break. 
• Season to taste with salt and freshly ground pepper
• Divide mesclun mix among individual plates and top with fennel-pear mixture.

Make 6 servings.