4 Serving | Prep Time 10 minutes | Cook time 45 mins

2 -3 fuji apples

½ medium-size kohlrabi bulb, peeled,

12 brussels sprouts

⅓ cup shaved Parmigiano-Reggiano

½ cup toasted walnuts

1 tablespoon lemon juice

Salt and ground black pepper

6 ounces fresh ricotta

6 slices serrano ham (optional)

Make the dressing: Combine shallot and vinegar in a small bowl, add chili flakes and beat in mustard and honey. Beat in the walnut and olive oils. Set aside.

Make the salad: In a large bowl, combine apples and kohlrabi and mix with half the dressing. Fold in brussels sprouts, Parmigiano-Reggiano, walnuts and lemon juice. Add remaining dressing and mix. Season to taste with salt and pepper.

Drop a spoonful of the ricotta on each of six plates. Top with salad, then drape a slice of ham over each portion. Alternatively, salad can be piled into a shallow bowl with spoonful of ricotta placed here and there and slices of ham draped over the top for guests to help themselves.