Ingredients (serves 4)

3 stalks of  celery heart
3 oz parmigiano-reggiano
small handful of walnut halves
3 large pears, ripe but firm
extravirgin olive oil
lemon juice
salk and freshly ground black pepper 

remove the strings from the celery and cut into thin diagonal slices. reserve a few of the leaves.

cut the parmesan into paperthin slices.  cut the walnut halves into thin slices. right before serving, core

and thinly slice the pears. if necessary, the pears can be sliced a little in advance of using them. toss in lemon

juice to prevent them from discoloring.  place the prepared ingredients on a serving dish. drizzle with little

olive oil and lemon juice to taste. season with salt and pepper. toss very gently and serve, garnished with the

reserved celery leaves.