For the Salad:

• Take each fennel bulb and cut off the green stalks at the top, right where they meet the fennel bulb. Remove the feathery fronds and set them aside. Discard the stalks. Peel away any dirty outer pieces of fennel and then trim the root at the base. Then cut the fennel in half vertically. Take a small paring knife and cut out the triangular root and discard. Dice the fennel into 1/3-inch-sized pieces.
• Place the fennel into a large bowl and toss with the Caesar Dressing. Let sit for 30 minutes. Meanwhile, toast the pecans. Place the pecans in a small sauté pan and set over medium heat. Toast for about 3 minutes stirring frequently until they are slightly darker and smell toasty. Set aside and cool completely. Remove from the pan.
• Mix the toasted pecans, pears, salt, and freshly ground black pepper into the bowl with the fennel and dressing. Take the reserved fennel fronds and roughly chop enough to make 1 ½ tablespoons. Add them to the salad. Taste and adjust seasoning, if necessary. Garnish with more whole fennel fronds and serve.