Shaved Celery, Fennel, and Radish Salad with Buttered Valdeon Toasts

Ingredients

• 1 head celery, tough outer stalks removed, well rinsed
• 2 medium heads fennel, stalks and fronds removed
• 2 bunches scallions (approximately 15 pieces), root ends removed and first layer peeled off with fingers
• 1/3 lb sugar snap peas, stem removed and the thread at the seam peeled
• 2 bunches red radishes, tops removed and well washed
• 5 fresh sticky garlic cloves, peeled
• ¾ cup extra virgin olive oil
• ¼ + 1 tbsp fresh lemon juice kosher salt and freshly ground black pepper to taste
• 8 oz Valdeon cheese, crumbled or shaved
• 4 oz sweet butter, at room temperature
• 4 long thin slices of fresh peasant bread

Instructions

1. 1
   With a sharp knife, thinly slice the celery and then the fennel and toss together. Sliver the scallions and sugar snap pears on a bias and add to the fennel and celery. With a shark knife or mandoline, thinly slice the radishes and add to the salad.
2. 2
   Grate the garlic on a microplane. Mix together garlic, oil, and lemon juice and dress the salad. Season with salt and pepper to taste and toss well. Let stand.
3. 3
   Toast the bread slices and spread each with an ounce of the butter. Divide the cheese among the 4 buttered toasts.
4. 4
   Toss and taste the salad again before portioning, add salt if necessary. Plate with the Valedon toasts.