Shaved Kohlrabi with Apple and Hazelnuts

Ingredients

• 0.5 cup blanched hazelnuts 
• 2 medium kohlrabi bulb peeled thinly sliced ( 2 pounds total)
• 4 servings kosher salt 
• 1 tablespoon juice of lemon fresh
• 0.5 teaspoon lemon zest finely grated
• 0.5 cup torn mint leaves fresh plus more for serving
• 1 tablespoon olive oil extra-virgin
• 0.3 cup pecorino di fossa shaved
• 1  baking apples are apples that have a sweet-tart balance and hold their shape when cored peeled thinly sliced (such as Pink Lady or Crispin)
• 1 tablespoon balsamic vinegar 

Equipment

• bowl
• baking sheet
• oven

Directions

1. Preheat oven to 350°F. Toast hazelnuts on arimmed baking sheet, tossing occasionally,until golden brown, 10–12 minutes.
2. Let cool,then coarsely chop.
3. Toss kohlrabi, apple, lemon zest, lemonjuice, and vinegar in a medium bowl; seasonwith salt.
4. Add 1/2 cup mint and gently tossto just combine.
5. Toss toasted hazelnuts and oil in a smallbowl to coat; season with salt.
6. Divide kohlrabi salad among plates andtop with seasoned hazelnuts, Pecorino, andmore mint.
7. DO AHEAD: Hazelnuts can be toasted1 day ahead; store airtight at roomtemperature.