Roasted Kohlrabi and Fennel Salad with Pear and Shaved Pecorino

Ingredients per serving
Prepare the Fennel and Pear
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Fennel bulbs 3.0 each
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Pear, peeled and sliced 3.0 each
Prepare the Roasted Vegetables
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Kohlrabi, peeled 900.0 g
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Olive oil, as needed
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Salt and Pepper, to taste
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Shiitake mushrooms, sliced 450.0 g
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Garlic, chopped 3.0 cloves
Prepare the Salad
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Piquillo peppers, sliced 220.0 g
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Pecorino cheese, grated 200.0 g
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Almonds, roasted 276.0 g
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Tarragon leaves, fresh 7.0 g