Makes 8 servings
2 Granny Smith apples
2 red delicious apples
1 fennel bulb
1/3 cup mayonnaise
2/3 cups creme fraiche
juice of 1/2 lemon
6 ounces celeriac, julienned
1 teaspoon black winter truffle, shaved
3/4 cup walnuts, toasted and coarsely chopped
Core the apples and cut into thick julienne strips. Thinly shave the fennel and place in a bowl of ice water. In a large bowl, combine the mayonnaise, creme fraiche and lemon juice. Add apples, celeriac and truffle; toss gently until well coated.
Dry fennel with a paper towel and arrange in a semicircle in the middle of the plate. Neatly arrange the apple salad in the center of the fennel. Garnish with walnuts.