Cholla Bud Fennel and Asian Pear Salad

Serves 4 as a meal or 6 as a side or appetizer

Ingredients:

1 c. cholla buds

1 medium fennel bulb

1 medium Asian pear, chilled

5 c. young arugula

1/3 c. shredded plant-based Parmesan

Extra-virgin olive oil, sherry vinegar, and sea salt to taste

Directions:

1. De-spine and blanch cholla buds for 60 seconds; drain and set aside.

2. Trim the fennel bulb, quarter it lengthwise, and slice into thin slivers.

3. Quarter and core the Asian pear and cut into thin slices.

4. Combine cholla buds, fennel, pear, arugula, and Parmesan and toss with oil, vinegar, and salt to taste.