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Kohlrabi, Apple and Hazelnut Salad
1/2 cup hazelnuts 2 medium kohlrabi (about 2 lbs total), peeled and cut into matchsticks 1 tart apple (such as Pink Lady or Crispin), peeled, cored and cut into matchsticks 1/2 teaspoon finely grated lemon zest 1 tablespoon fresh lemon juice 1 tablespoon white wine vinegar or white balsamic vinegar Salt and freshly ground pepper 1/2 cup torn fresh mint leaves, plus more for serving 2 oz pecorino or parmesan, shaved
Preheat oven to 350°. Toast hazelnuts on a rimmed baking sheet, tossing occasionally, until golden brown, 10–12 min. Let cool, then coarsely chop.
In a medium bowl, combine kohlrabi, apple, lemon zest, lemon juice and vinegar. Season with salt and pepper and toss to combine. Add 1/2 cup mint and gently toss to just combine.
Divide kohlrabi salad among plates and top with hazelnuts, cheese and more mint.
