Step 1

Peel the base of the fennel bulb with a swivel vegetable peeler to remove the tougher outer layer.  Slice the fennel very thinly using a sharp knife or shave on a mandoline. Add to a large platter or shallow serving bowl.

Step 2

Trim off the very top and base of the celery stalks and slice in half horizontally. Lay them flat on a work surface, using a swivel peeler to make thin strips. When the stalks are too whittled down to peel, use a knife to slice the remaining stalk into 1/2-inch pieces. Add the strips and pieces to the bowl along with the red onion and mint. Tangle everything together.

Step 3

To serve, top the fennel mixture with the walnuts, dates, cheese, lemon zest and a big pinch of salt. Toss gently, then add the lemon juice and a good drizzle of oil. Toss again and tasted, adding more salt, lemon juice or olive oil to taste.