1. Core the apples and cut into thick julienne strips. 2. Thinly shave the fennel and place in a bowl of ice water. 3. In a large bowl, combine the mayonnaise, crème fraîche and lemon juice. Add apples, celeriac and truffle; toss gently until well coated. 4. Dry fennel with a paper towel and arrange in a semicircle in the middle of the plate. Neatly arrange the apple salad in the center of the fennel. Garnish with walnuts. ---------------------------------------------------------------------------
Nutrition
Ingredients
