Celery, Fennel and Apple Salad with Pecorino and Walnuts

• 3/4 cup walnuts
• 3 tablespoons extra-virgin olive oil, plus more for drizzling
• 2 tablespoons fresh lemon juice
• Kosher salt
• Pepper
• 3 celery ribs, sliced diagonally 1/4-inch thick
• 2 fennel bulbstrimmed, halved, cored and thinly sliced on a mandoline
• 2 Honeycrisp appleshalved, cored and sliced
• 1/2 cup basil leaves, torn if large
• Pecorino cheese shavings, for garnish

1. Preheat the oven to 375.
2. Spread the walnuts in a pie plate and toast for 7 to 8 minutes, until golden.
3. Coarsely chop the nuts.
4. In a large bowl, whisk the 3 tablespoons of olive oil with the lemon juice and season with salt and pepper.
5. Add the celery, fennel, apples and basil and toss to evenly coat.
6. Transfer the salad to a serving platter.
7. Season with pepper and drizzle with olive oil, then top with the walnuts and garnish with cheese shavings.

walnuts, extravirgin olive oil, lemon juice, kosher salt, pepper, celery, fennel bulbstrimmed, appleshalved, basil, pecorino cheese shavings

Taken from www.foodandwine.com/recipes/celery-fennel-and-apple-salad-pecorino-and-walnuts (may not work)