4 tbsp pecorino, grated (Parmesan cheese may be substituted)
For the dressing:
2 tsp fresh lemon juice
1 tbsp olive oil
Method:
Whisk the lemon juice and olive oil together to make the dressing.
Into a bowl add the fennel and pear then toss with the dressing. Top with the sliced celery and poppy
seeds then sprinkle with the pecorino to serve.
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