Still making this fig and fennel salad that I had years ago at June Wine Bar; it also works well with pears if you can’t find figs.
Approximate quantities: 4 fennel bulbs, thinly sliced; 1 lb of fresh black figs, quartered; about 1/2 cup of maracona almonds, roughly chopped; about 1/2 cup of Parmesan cheese, grated; and about 1/4 cup flat leaf parsley, roughly chopped drizzled with @ooliveoilandvinegar’s champagne vinegar, the juice of 2 lemons, olive oil, salt, and pepper