4 C lettuce, shredded
4 C cabbage, shredded
1 C walnuts, chopped
1 C pecorino cheese, shredded
1 apple, peeled, cored and sliced thinly (just before serving)
¼ C olive oil
5 T fresh lemon juice
2 t lemon zest
1.5 T honey
Toast the walnuts for about 5 minutes until lightly browned and fragrant. Keep the pan moving a bit so they don’t burn. Set them aside to cool. Combine the shredded cabbage and lettuce. Toss with 3/4 of the cheese and 1/2 cup of the walnuts. Arrange apple slices on top. Combine dressing ingredients in a jar and shake until all mixed together. Drizzle desired amount over the salad. Top with remaining cheese and walnuts to finish.
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