In a medium bowl, add the grated fennel, apple and chopped walnuts.

Add the chopped flat parsley (saving a small amount for plating) and stir though.

In another small bowl add the freshly squeezed lemon juice, olive oil, salt and pepper and mix well with a fork. 

Stir the lemon oil mixture through the fennel and apple and combine well.

Place the salad mixture into a serving bowl and top with extra parsley leaves and shaved Romano