⅓ cup hazelnuts, toasted and finely chopped
2 tablespoons extra-virgin olive oil, divided
Salt, to taste
2 medium apples (such as Golden Delicious or Mutzu), thinly sliced using a mandolin
1 small fennel bulb, tops trimmed, thinly sliced using a mandolin
2 small watermelon radishes or black radishes, thinly sliced using a mandolin
3 tablespoons Champagne or white wine vinegar
1½ tablespoons fresh lemon juice
½ teaspoon grated lemon zest
⅓ cup loosely packed fresh mint leaves, torn
2 ounces pecorino, shaved using a vegetable peeler
1. In a small bowl, toss the hazelnuts and 1 tablespoon of the olive oil to coat; season with salt and set aside.
2. In a medium bowl, combine the apples, fennel, radishes, vinegar, lemon juice, lemon zest, mint and remaining 1 tablespoon of olive oil. Season with salt and toss, making sure each slice is evenly dressed.
3. To serve, divide ½ of the hazelnuts evenly on 2 plates. Spread the apples, radishes, fennel and mint among each plate and top with the pecorino and remaining hazelnuts.