Serves 4
• 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.