Apple, Fennel and Celery Salad

This was billed as a lighter salad for the Thanksgiving table, and it would indeed fit that bill, but I made it for a dinner that I wanted a lot of vegetarian options for.  We still have some fennel from our CSA and it is a really nice flavor in this dish.
I made it without the cheese and it was very good.

• 3 tablespoons lemon juice, plus more to taste
• ½ teaspoon fine sea salt, plus more to taste
• Freshly ground black pepper
• ¼ cup extra-virgin olive oil
• 3 large fennel bulbs, thinly sliced on a mandoline
• 2 Granny Smith apples, halved and cored, thinly sliced on a mandoline
• 3 celery stalks, thinly sliced on a mandoline
• ⅓ cup fennel fronds or roughly chopped parsley leaves
• ½ cup toasted walnuts
• 2 ½ ounces Parmesan, shaved with a vegetable peeler (about 2/3 cup)

1. In a small bowl, whisk together lemon juice, salt and pepper. Slowly drizzle in oil, continuously whisking, until dressing is emulsified. Taste and add more lemon juice and/or salt if needed.
2. In a large bowl, toss the dressing with fennel, apple and celery. Fold in fennel fronds or parsley and walnuts. Top with Parmesan just before serving.