INGREDIENTS:

• 1/2 cup blanched hazelnuts

• 2 medium kohlrabi (about 2 pounds total), peeled, thinly sliced on a mandoline

• 1 tart apple (such as Pink Lady or Crispin), peeled, cored, thinly sliced on a mandoline

• 1/2 teaspoon finely grated lemon zest

• 1 tablespoon fresh lemon juice

• 1 tablespoon white wine vinegar or white balsamic vinegar

• Kosher salt

• 1/2 cup torn fresh mint leaves, plus more for serving

• 1 tablespoon extra-virgin olive oil

• 2 ounces Pecorino di Fossa or Parmesan, shaved (about 1/4 cup)

PREPARATION:

1. Preheat oven to 350°F. Toast hazelnuts on a rimmed baking sheet, tossing occasionally, until golden brown, 10–12 minutes. Let cool, then coarsely chop.

2. Toss kohlrabi, apple, lemon zest, lemon juice, and vinegar in a medium bowl; season with salt. Add 1/2 cup mint and gently toss to just combine.

3. Toss toasted hazelnuts and oil in a small bowl to coat; season with salt.

4. Divide kohlrabi salad among plates and top with seasoned hazelnuts, Pecorino, and more mint.

DO AHEAD: Hazelnuts can be toasted 1 day ahead; store airtight at room temperature.