Prepare a mandolin over a large mixing bowl to thinly slice the fennel, lengthwise. Then slice the celery stalks, width-wise, as well. Afterward, add the parsley leaves and zest the lemon over the salad, then squeeze the juice on top. Season with salt and pepper then drizzle the oil from the CHEVOO.

Toss to coat until evenly distributed. Transfer to a serving platter or plates and top with CHEVOO cheese pieces, reserved fennel fronds, and chopped walnuts. Enjoy!

Note: if you don’t have CHEVOO, you can use ¼ cup of flavored olive oil and goat cheese of preference!