Step 1/4
- 2 celery stalks
- 20 g tarragon
- 1 shallot
- 1 large fennel bulb
- 1 apple
- mandolin
- cutting board
- knife
Chop celery stalks into ½-cm/¼-inch pieces. Roughly chop tarragon leaves and mince shallot. Trim and thinly slice fennel bulb with mandolin. Core and slice apples on mandolin, then julienne.
Step 2/4
Toast pine nuts over medium heat until golden brown and fragrant, then set aside to cool.
Step 3/4
- 80 ml olive oil
- 2 tsp honey
- 1½ lemons (juice)
- salt
- pepper
- large bowl
- small blender or bowl with whisk
In a small bowl or blender, combine olive oil, honey, lemon juice, shallot, and salt and pepper until emulsified. Add fennel, celery, apples, and arugula to a large bowl. Toss with dressing until combined, then adjust seasoning as needed.
Step 4/4
- vegetable peeler
- serving platter
Transfer salad to a serving platter and garnish with shavings of pecorino, pine nuts, and chopped tarragon. Enjoy!