Fennel-Apple Slaw Recipe

• 2 tablespoons minced shallot
• 1 tablespoon white wine vinegar
• 1 1/2 teaspoons kosher salt
• 1/4 teaspoon freshly ground black pepper
• 2 tablespoons olive oil
• 3 heads Belgian endive, halved lengthwise, cored, and very thinly sliced (about 2 1/2 cups)
• 3 small fennel bulbs, halved lengthwise, cored, and very thinly sliced (about 3 cups)
• 1 large Fuji apple, halved lengthwise, cored, and very thinly sliced (about 2 1/2 cups)

1. Whisk together shallot, vinegar, salt, and pepper in a large, nonreactive bowl.
2. While constantly whisking, add oil by pouring in a thin stream down the side of the bowl.
3. Whisk until all the oil is incorporated.
4. Taste and adjust the seasoning as desired.
5. Add endive, fennel, and apple slices to the vinaigrette and toss to coat.
6. Taste again and adjust the seasoning as desired.
7. Serve.

shallot, white wine vinegar, kosher salt, freshly ground black pepper, olive oil, endive, fennel bulbs, apple

Taken from www.chowhound.com/recipes/fennel-apple-slaw-11424 (may not work)