Celery Salad with Fennel, Dates and Walnuts

1 Trim off the very top and base of the celery stalks and slice in half horizontally. Lay them flat on a work surface, using a swivel peeler to make thin strips. When the stalks are too whittled down to peel, use a knife to slice the remaining stalk into ½-inch pieces. Add the strips and pieces to the bowl along with the red onion and [wprm-ingredient text="½ cup mint or Italian parsley leaves" uid="3"]. Toss and tangle everything together.
0 Peel the base of the fennel bulb with a swivel vegetable peeler to remove the tougher outer layer. Slice the fennel very thinly using a sharp knife or shave it on a mandoline (reserve any of the feathery fronds that look fresh and pretty, giving them a quick rinse and towel dry before using). Add to the bowl with the celery.
2 Add [wprm-ingredient text="½ cup toasted unsalted walnuts" uid="4"], diced dates, [wprm-ingredient text="1 tablespoon grated lemon zest" uid="7"], and a big pinch of salt to the celery mixture. Toss gently, then add [wprm-ingredient text="1 tablespoon fresh lemon juice" uid="9"] and a good drizzle of oil. Toss again and taste, adding more salt, lemon juice or olive oil as needed. Shave [wprm-ingredient text="4 ounces goat Gouda or Parmesan cheese" uid="6"] over the salad and serve.