Apple, Fennel and Endive Salad With Feta

• 1 Fuji apple
• 1 tablespoon fresh lemon juice
• 2 small or 1 medium fennel bulb, trimmed, quartered, cored and very thinly sliced
• 2 Belgian endives, very thinly sliced crosswise
• 2 teaspoons chopped fresh tarragon
• 2 ounces feta, crumbled (about 1/2 cup)
• 1 tablespoon sherry vinegar
• Salt
• freshly ground pepper
• 3 tablespoons extra virgin olive oil

1. Peel the apple, and grate into a wide bowl on the large holes of a box grater.
2. Add the lemon juice, and toss together.
3. Add the fennel, endives, tarragon and feta.
4. Stir together the vinegar, olive oil, salt and pepper.
5. Add to the salad mixture, toss together and serve.

apple, lemon juice, fennel bulb, belgian endives, tarragon, feta, sherry vinegar, salt, freshly ground pepper, extra virgin olive oil

Taken from cooking.nytimes.com/recipes/1013406 (may not work)