Autumn Slaw

• Juice of 1 lemon
• 3 small heads fennel, trimmed
• 3 red apples, halved and cored
• 2 green pears, halved and cored
• 1/4 cup fresh lemon juice
• 2 tablespoons apple cider
• 1/2 cup extra-virgin olive oil
• Salt and pepper to taste
• 1/2 cup toasted shelled pumpkin seeds (pepitas)
• 1/4 cup fresh cilantro leaves

1. Fill a salad spinner three-fourths full with cold water.
2. Add juice of lemon.
3. With mandolin, thinly slice fennel and fruit.
4. Place slices in lemon-water to prevent browning.
5. For the vinaigrette, combine lemon juice and cider in a bowl and whisk in oil until blended.
6. Season to taste.
7. Drain off water from slaw and spin to dry.
8. Place in a large bowl.
9. Drizzle with 1/2 cup of the vinaigrette and toss to coat.
10. Add pumpkin seeds and cilantro and toss again.
11. Add more dressing if necessary to lightly coat.

lemon, heads fennel, red apples, green pears, lemon juice, apple cider, extravirgin olive oil, salt, pumpkin seeds, fresh cilantro

Taken from cooking.nytimes.com/recipes/11309 (may not work)