Dressing

1 medium pear, peeled, cored, and chopped coarsely
6 tablespoons pear vinegar
½ teaspoon sea salt or kosher salt
3 tablespoons olive oil
sugar, as needed

Salad

2 large heads of lettuce, or about 10 cups of baby salad greens
1 large fennel bulb, cut in half, cored, and sliced very thinly crosswise*
1-2 ripe pears
Optional garnish in winter: ¼ cup pomegranate seeds