Fresh and crisp springtime salad.
Recipe Servings: 4 portions
Recipe Preparation Time: 30 minutes
Recipe Cook Time: 15 minutes
1 cup crisp apple, cut with the large julienne attachment of a mandolin
2 cups fennel bulb, very thinly sliced on the mandolin
1 and a half tablespoon shallots, small dice
1/4 cup Italian flat-leaf parsley, leaves/tips only
2 tablespoons black currants
1 tablespoon, plus 1 teaspoon Lucini® Pinot Grigio Vinegar
1 tablespoon, plus 1 teaspoon Lucini Premium Select Extra Virgin Olive Oil®
1/3 cup walnut pieces
Organic Parmigiano Reggiano cheese, as needed
Kosher Salt, to taste
Freshly ground black pepper, to taste
Preheat oven to 300*F
On a medium sheet pan toast the walnuts for 15 minutes, stirring occasionally for even cooking. Break one walnut in half and check for color: they should be crispy and slightly golden brown. Transfer the hot walnuts into a medium bowl, and toss with 1 teaspoon Lucini Premium Select Extra Virgin Olive Oil®, a few grinds of freshly ground pepper, and a good sized pinch, or 1/16 teaspoon Kosher salt.
In a medium bowl, combine the fennel, apples, shallot, currants, Lucini® Pinot Grigio vinegar, walnuts, and parsley. Drizzle in one tablespoon Lucini Premium Select Extra Virgin Olive Oil®, then gently fold to combine. Season with approximately 1/4 teaspoon Kosher salt and a few grinds of black pepper, or, to taste. Divide among four large plates, and serve with a light drizzle of Lucini Premium Select Extra Virgin Olive Oil®. Lastly, using a vegetable peeler, top each serving with long shavings of Parmigiano Reggiano cheese.