Celery, Fennel and Apple Salad with Pecorino and Walnuts

Step 1

Preheat the oven to 375°. Spread the walnuts in a pie plate and toast for 7 to 8 minutes, until golden. Coarsely chop the nuts.

Step 2

In a large bowl, whisk the 3 tablespoons of olive oil with the lemon juice and season with salt and pepper. Add the celery, fennel, apples and basil and toss to evenly coat. Transfer the salad to a serving platter. Season with pepper and drizzle with olive oil, then top with the walnuts and garnish with cheese shavings.