Pear: Rinse pears with cool water and pat them dry with a paper towel. Stabilize the pear on a cutting board and use a sharpened knife to remove the stem. Use the same knife to split it in half lengthwise. Scrape out the core and seeds using the tip of a metal spoon. Discard them. Cut each half into thin slices, about 1/2 inch thick. Repeat the process for the rest of the pears.

Lettuce mix: Take the lettuce out of the bag and discard the wilted or damaged leaves. Place the lettuce in a bowl of cool water, gently rubbing the leaves with your hands to remove any dirt. Repeat this process one more time before draining the water out with a salad spinner.

Fennel bulb: Use a sharpened knife to cut off the stalks, fronds, and root end. Rinse the fennel bulb under running water and pat it dry. Peel off the tough outer layer. Use the previous knife to split the bulb in half, then slice them.

Walnuts: Air-fry the raw walnuts at 300°F for 10 minutes. Set aside to cool before chopping them into bite-sized chunks.

Parsley: Place the parsley bunch on a cutting board. Slice off long stems. Chop the parsley.

Make the dressing: In a small mixing bowl, add 1 tbsp olive oil, 2 1/2 tbsp balsamic, 1 tsp traditional Dijon mustard, 1/2 tbsp honey, 1 tbsp parsley, 1/4 tsp salt, and 1/4 tsp pepper. With a wooden spoon, whisk vigorously until all the ingredients are well combined.

Assemble the lettuce: With 4 oz lettuce mix, make a bed of greens on a platter.

Combine the salad ingredients: Atop, add 2 oz sliced fennel bulb, 12 oz sliced pears, 1 oz dried cranberries, 2 oz chopped walnuts, and 0.5 oz shredded Parmesan cheese.

Garnish with the remaining parsley and serve.