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 bulbs—trimmed, halved, cored and thinly sliced on a mandoline
2 Honeycrisp apples—halved, cored and sliced
1/2 cup basil leaves, torn if large
Pecorino cheese shavings, for garnish
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.
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.
