Wash the frisee and part it into peaces. Peel the pears, if they are rough and cut them into quaters. Bray 2 of them into a pot and sprinkle some walnuts beyond it. Flavor it with olive oil, pepper, salt and a pressed out lemon. Mix the frisee so that the fruit are on the bottom of the pot. Give the frisee onto a platter and spread the pears, the walnuts and some fine slices of Parmesan over it.