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- 1 large apple, unpeeled (preferably Braeburn, Fuji, or Honeycrisp)
- 1 large fennel bulb
- 1 medium shallot, peeled and diced small (3 tablespoons)
- 1/4 cup black currants
- 1 tablespoon white wine vinegar
- 1 tablespoon freshly squeezed lemon juice
- 1/3 cup toasted, salted walnut pieces
- 1/4 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
- Slice the apple and fennel bulb into French-fry strips on a mandoline, for approximately two cups apple and two cups fennel.
- Toss together the apple, fennel, shallot, currants, vinegar, lemon juice, walnuts, and parsley in a medium bowl. Drizzle in 1 tablespoon of olive oil, and gently fold to combine. Season to taste with salt and pepper.
- To serve, divide the salad among 4 large plates and drizzle extra-virgin olive oil over each salad. Lastly, using a vegetable peeler, top each serving with shavings of Parmigiano-Reggiano.