4 apples, cored and cut into thin wedges (We like Pink Pearl, which has a pink center, but any tart, crisp apple will do nicely.)
1 small celery root, peeled and julienned
1 cup toasted red walnuts, roughly chopped
1 bulb fennel, shaved thin
¼ cup whole parsley leaves
2 oz pecorino, shaved thinly with a vegetable peeler
Juice of 1⁄2 lemon
2 Tbsp high-quality olive oil
Salt and pepper to taste
In a large mixing bowl, combine all ingredients and mix until fully coated. Season with salt and pepper to taste.
Recipe courtesy of Nick Suarez of Gaskins.