LEMONY FENNEL SALAD W PECORINO AND TOASTED WALNUTS

Ingredients:

• 3 fennel bulbs

• Pecorino (sliced using veg peeler)

• Walnuts

• Handful chopped dill and mint

• 2-3 tbsp lemon juice

• 1/4 cup olive oil

• Salt and pepper

Directions

1. Remove tops of fennel. Cut in half and remove triangle core with a paring knife.

2. Use a mandolin or sharp knife to thinly slice.
   

3. Combine lemon juice, olive oil, salt and pep. And use half of dressing on fennel and toss.

4. Toast walnut in a dry pan over medium heat for a few minutes. Cool and chop.

5. Top salad with pecorino, walnuts, dill and mint.

6. Top with remaining dress and a bit of lemon zest.

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