Prep Time: 10 min.
Cook Time: 0 min.
Ready in: 10 min.
- In a large bowl, add fennel, celery, endive, pine nuts, half the shaved Beemster, parsley, lemon juice, and olive oil.
- Season with salt and pepper to taste, and toss to combine.
- Sprinkle with remaining ½ cup shaved Beemster.
- 1 bulb fennel, very thinly sliced
- 2 stalks celery, very thinly sliced
- 1 head endive, thinly sliced
- ⅓ cup pine nuts, toasted
- 4 oz Beemster XO, shaved
- 2 tbsp chopped fresh parsley
- 3 tbsp fresh lemon juice
- 3 tbsp extra-virgin olive oil
- salt and pepper