Fennel, Apple, and Walnut Salad

1. 1

   Remove the course outside rib of the fennel bulb, and trim off the stalk, saving the leaves.

2. 2

   Trim the root end so the bulb stands firmly, and with a sharp knife cut very thin slices.

3. 3

   If you have a mandoline, by all means use it.

4. 4

   Core the apple, and cut it into thin slices, leaving the peel on.

5. 5

   Mix together the dressing ingredients, taste, and adjust as you see fit.

6. 6

   Pour the dressing over the fennel and apple slices with the walnuts, broken in half, and some of the fennel leaves chopped, and toss everything together.

7. 7

   Pile onto a salad plate, and top with a few more fennel leaves.

* Per serving · 4 servings · Values may vary.

No additional tips available.