Ingredients

• 3 Tbsp fresh lemon juice
• ½ tsp salt
• Freshly ground black pepper, to taste
• ¼ cup extra virgin olive oil

• 2 Pink Lady apples
• 3 large fennel bulbs (with fronds)
• 3 celery stalks, thinly sliced
• ½ cup toasted walnuts, roughly chopped
• ~2 oz. Parmesan cheese

Directions

1. In a small bowl, whisk together lemon juice, salt, and pepper. Slowly drizzle in oil while whisking to emulsify. Taste and add more lemon juice or salt as needed.
2. Remove the core of the Pink Lady apples and cut in half. Use a mandoline to slice thinly.
3. Cut fronds/stems off fennel bulbs. Set aside. Remove the rough outer layers of the fennel and cut off the root. Cut bulbs in half and thinly slice on a mandoline.
4. Roughly chop about ⅓ cup of the remaining fennel fronds (you can substitute other herbs, like parsley or fresh dill, if you prefer).
5. In a large bowl, combine apples, fennel, celery, fronds or herbs, and toasted walnuts. Add dressing and toss to thoroughly coat. Shave Parmesan cheese over top just before serving.

Notes

• Dressing can be made up to one day ahead. Salad is best when enjoyed the same day, but can be stored in the fridge for 1-2 days before getting soggy.
• If you're prepping ahead of time, toss salad ingredients together up to 1 hour before serving. Leave out apples, Parmesan, and dressing, then add these right before serving.