This fresh and crunchy salad feeds a crowd.
Trim tops and bottoms of fennels; peel outer layer. Slice lengthwise as thinly as possible. Transfer to large bowl. Cut celery on diagonal into very thin slices; add to bowl. Quarter and core unpeeled apple. Cut each quarter lengthwise into very thin slices. Place in small bowl; squeeze juice from one lemon over apples; toss. Add to fennel. Add apricots and 1/4 cup chopped nuts to fennel.
Squeeze remaining lemon over salad. Drizzle with oil, salt, and pepper; toss. Transfer to serving bowl. Crumble goat cheese over top; sprinkle with remaining 1 tablespoon nuts.
Fuji apple can be replaced with another sweet, crisp apple. Pistachios can be replaced with almonds.
