Serves 4
2 honey crisp apples, cored, halved and sliced thin
2 fennel bulbs – trimmed, halved and sliced thin on a mandoline
3 celery stalks – cut into ¼ inch slices on the bias
small bunch of basil leaves roughly torn
¾ cup of hazelnuts – toasted, skin removed and halved
Juice from one lemon
3 tablespoon of EVOO plus extra for drizzling
2-3 oz chunk quality Pecorino for shaving
Maldon sea salt
Fresh ground pepper