• 2 Stalks Celery
• 2 Bulbs Fennel
• 1 Large Cortland Apple
• 1 lb Smoked Turkey
• 1/2 cup Walnuts
• 1 quarter cup Parsley
• Salt and Pepper
• 1/4 cup Cider Vinegar
• 1 tbsp Dijon
• 1 tbsp Lemon Juice
• 1/3 cup Olive Oil
• 1/4 cup Parmesan Cheese

By Mark Lyons

• Mix celery, fennel, apple, turkey, walnuts, and parsley.
• Toss in a bowl.
• Mix salt, pepper, cider vinegar, lemon juice, and mustard slowly.
• Add oil to emulsify.
• Mix this with the other and place on top of a roll up with some green leaf chiffonade.

This recipe is courtesy of the Boston Globe Magazine