Chef/Owner Mauro Golmarvi from Assaggio Ristorante in Seattle
1 medium sized fennel, julienned
1 whole green apple, cored and julienned
½ pound Parmesan Reggiano, shaved
Pinch of truffle salt
½ teaspoon truffle oil
Mix together entire fennel, apple and Parmesan Reggiano.
Add pinch of truffle salt and approximately ½ teaspoon of truffle oil (to your liking).
Toss and serve at room temperature.