Salad Preparation

• Remove the outer leaves from the cabbage and cut the cabbage in half through the core. Cut each half into two segments and slice off the white core. Finely slice each segment using a sharp knife or mandolin and add to a large salad bowl.
• Cut the apples into quarters, remove the core, and slice them about ¼-inch thick or dice them into cubes. Add to the bowl.
• Grease a pan with olive oil and heat over medium heat. Add the walnuts and toast them, stirring frequently, for about 5 minutes or until fragrant and golden brown. Chop and add them to the salad bowl, reserving some for garnishing.
• Add the dressing ingredients to a glass jar with a lid and shake until well combined and emulsified.
• Add half of the parmesan cheese to the salad, pour over the dressing, and toss until well combined. Taste and adjust the seasoning if desired. Let it rest for at least 10 minutes, then serve at room temperature, garnished with the reserved walnuts and shaved parmesan cheese.