2 large Granny Smith Apples
1 small red onion, sliced
3 celery stalks
1/2 cup walnuts
1/2 cup Parmesan
3 tbsp. lemon juice
1/4 cup olive oil
sea salt and freshly ground black pepper, to taste
2 large Fennel

Slice the apples, onion, fennel, and celery into crescents. Reserve fennel tops for garnish. Roughly chop walnuts.

Place all vegetables in a large bowl. Shave Parmesan into strips and set aside. Whisk lemon juice, olive oil, salt and pepper together in a small bowl. Pour dressing over salad and toss. When serving add a few shavings of Parmesan and Fennel tops.

Submitted by: winosity