Robert Sinskey Vineyards

Fennel and Celery Salad with Toasted Walnut and Parmesan

Crunchy, salty, tangy, this salad hits all the notes and is a refreshing foil to the richness of the schnitzel. Serves 4

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1 large fennel bulb with top fronds
2 large celery stalks
Extra virgin olive oil
Kosher salt
Freshly ground black pepper
½ lemon, preferably Meyer
3 ounces shaved Parmesan
½ cup walnuts, lightly toasted and coarsely chopped

1. Trim off fennel fronds from bulb and reserve. Slice bulb into quarters and cut out most of core but leave enough to hold the bulb together. Thinly slice the bulb along the longest axis. Place sliced fennel into a medium-sized serving bowl.
2. Remove the feathery part of the fronds from the stalk and chop finely to make 3 tablespoons. Reserve.
3. Trim ends off celery stalk and cut the stalk into 3 equal pieces. Thinly slice each piece lengthwise into thin ribbons. Add to the fennel.
4. Drizzle the vegetables with olive oil. Toss. Sprinkle with salt and pepper. Toss. Add a good squeeze of lemon juice and toss again. Add more olive oil to adjust acidity and more salt and pepper to taste.
5. Add half each of the cheese and walnuts as well as the reserved chopped fronds. Toss well. Taste one last time for balance of salt, acid and oil. Sprinkle the reserved Parmesan and then walnuts over before serving.