Ingredients

• ½ cup walnuts
• 4 whole pickles (half- or full-sour), halved lengthwise, sliced crosswise into (1") pieces, plus 3 Tbsp. pickle brine
• 3 Tbsp. red wine vinegar
• 2 tsp. Dijon mustard
• 1 tsp. honey
• ¼ tsp. crushed red pepper flakes
• ½ small white onion, thinly sliced, rinsed
• Kosher salt, freshly ground pepper
• 1 medium fennel bulb, tough outer layers removed, thinly sliced crosswise
• ½ cup chopped dill
• 2 oz. Parmesan, shaved
• Extra-virgin olive oil (for drizzling)
• Toasted country-style bread (for serving; optional)

Instructions

1. Preheat oven to 350°F. Toast walnuts on a rimmed baking sheet, tossing once, until golden brown, 8–10 minutes. Let cool; coarsely chop.
2. Meanwhile, whisk pickle brine, vinegar, mustard, honey, and red pepper flakes in a large bowl. Add onion and season with salt and pepper. Let sit to allow onion to soften slightly, at least 5 minutes and up to 15 minutes.
3. Add walnuts, pickles, fennel, dill, and Parmesan to dressing and toss to coat. Transfer salad to a large shallow bowl or platter and drizzle with oil. Serve with toast to sop up the dressing if desired.