Begin by removing the outer leaves from your head of cabbage, then cut it in half and remove the core. Using a sharp knife or mandolin, slice the cabbage into fine shreds, aiming for pieces about a quarter-inch thick.

Next, take your chosen apples and start by coring them. Slice each apple into 1/4-inch thick pieces or dice them into bite-sized cubes.

In a dry skillet over medium heat, add your walnuts or pecans and toast them for about 5 minutes, stirring frequently until they become fragrant and golden brown. Set the rest aside to cool.

In a mason jar or small bowl, combine the extra virgin olive oil, apple cider vinegar, honey, Dijon mustard, salt, and freshly cracked black pepper. Shake vigorously until emulsified.

In a large mixing bowl, combine the finely sliced cabbage, prepared apples, and half of the shaved parmesan cheese. Pour the homemade dressing over the salad and gently toss all the ingredients together.

Just before serving, garnish with the remaining toasted nuts and a sprinkle of the leftover parmesan cheese.