Apple Fennel Salad with Shaved Parmigiano and Black Currants
1 medium shallot, peeled and small diced (3 tablespoons)
1 tablespoon white wine vinegar
1 large apple, unpeeled (Braeburn, Fuji, or Honey Crisp)
sliced into French fry strips on a mandolin (approximately 2 cups)
1 large fennel bulb, sliced into French fry strips on a mandolin (2 cups)
¼ cup black currants
⅓ cup toasted walnut pieces
¼ cup finely chopped Italian flat-leaf parsley
1 tablespoon extra-virgin olive oil, plus more for drizzling
Kosher salt, to taste
Freshly ground black pepper, to taste
Parmigiano-Reggiano cheese, not pre-grated, for serving
Stir together the shallot and vinegar in a medium bowl and let stand 3 minutes. Whisk in 1 tablespoon extra-virgin olive oil. In a medium bowl combine apple, fennel, currants, walnuts, and parsley. Drizzle in half the dressing or to taste. Season to taste with salt and pepper.
To serve, divide the salad among 4 large plates and lightly drizzle extra-virgin olive oil over each salad. Using a vegetable peeler, top each serving with some shavings of Parmigiano-Reggiano. Enjoy!