Thinly slice the fennel and place it in a mixing bowl. Peel the pear, dice it, and toss the pieces with lemon juice. Add the pear to the bowl with the fennel.

Add the shelled and coarsely chopped walnuts, a pinch of salt, a dash of freshly ground black pepper, and extra virgin olive oil. Gently toss everything together until well combined.

Let the fennel salad rest for 10 minutes, then serve. You can serve the salad with an egg if you like.