Ingredients
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2 tbsp lemon juice
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2 tsp honey
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2 tsp Dijon mustard
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1 tbsp finely chopped shallot
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1/4 cup olive oil
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2 medium fennel bulbs
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1/2 cup finely chopped walnuts
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4 celery stalks, thinly sliced
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2 red apples, cored and thinly sliced
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1/4 cup dried cranberries, chopped
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1/4 cup grated Pecorino Romano or Parmesan cheese
Steps
1
In a large bowl, whisk together the lemon juice, honey, mustard, and shallot. Season with salt and pepper. Whisk in the oil.
2
Remove stalks and fronds from the fennel bulbs; reserve fronds. Cut each bulb in half lengthwise and remove core. Using a mandoline or sharp knife, thinly shave the fennel. Transfer shaved fennel to bowl with dressing and toss to combine. Let stand at room temperature 20 min.
3
Meanwhile, line a microwave-safe plate with a paper towel. Spread the walnuts on the paper towel. Microwave on high in 1-min. increments until golden-brown and fragrant, 1–2 min. total. Let cool on plate.
4
Finely chop fennel fronds. Add the celery, apples, and chopped fronds to bowl with fennel and gently toss to combine. Just before serving, top with walnuts, cranberries, and cheese, if using.
