Serves: 4-5 as an appetizer
- Cauliflower and Walnut Salad
- 1/2 head of cauliflower – cored and cut into florets
- 2 celery stalks – trimmed
- 3 radishes – tops removed
- 1/2 small green apple – cored
- 1/4 small red onion
- 3 tablespoons flat-leaf parsley leaves – finely chopped
- manchego cheese
- 1/2 cup toasted walnuts
- Flakey sea salt and freshly cracked pepper
- Simple Lemon Vinaigrette
- 2 teaspoons Dijon mustard
- zest of 1 lemon
- 2 tablespoons lemon juice
- 1/4 cup walnut oil
- Kosher salt and freshly cracked pepper