Fennel Salad With Pecorino And Truffle Dressing

• salad
• 7 radishes Medium size
• 2 stalks celery
• 1 cup pecorino cheese shaved, I just use a vegetable peeler
• 1/2 cup Italian flat leaf parsley roughly chopped fresh
• 1 tablespoon dijon mustard
• 2 tablespoons lemon juice
• 1/4 cup olive oil
• 2 tablespoons truffle oil optional
• 1 teaspoon maple syrup
• salt

1. se your mandolin to slice the fennel, radishes and celery. Combine in a bowl with parsley and set aside in the refrigerator. I actually like to take care of this way ahead of time. These particular vegetables have a lot of moisture in them and can often water down your dressing. I find that when I let them sit for a while, the moisture evaporates allowing your dressing to absorb better.
2. Shave your cheese and set aside. This will be added at the very end.
3. Combine all your dressing ingredients. Adjust seasoning where necessary. If you prefer things more citrusy go ahead and add more lemon
4. I like to toss the salad about 30 min before I'm about to serve then add the cheese at the very end

salad, stalks celery, pecorino cheese shaved, italian flat leaf parsley, mustard, lemon juice, olive oil, truffle oil, maple syrup, salt

Taken from www.yummly.com/recipe/Fennel-Salad-with-Pecorino-and-Truffle-dressing-1643520 (may not work)