1 large fennel bulb (trimmed, cut in half lengthwise, and cored)
2 small tart organic apples, such as Granny Smith or Fuji, (cut into matchstick julienne, peeling is optional)
1 cup fresh flat leaf parsley, chopped
1/2 cup chopped hazelnuts
2 scallions (thinly sliced)
1 tablespoon fresh lemon juice
2 1/2 tablespoons hazelnut oil or extra-virgin olive oil
  sea salt and reshly ground black pepper