Fennel, Apple, and Walnut Salad

• Fennel, about 1/3 medium bulb or 1/2 small one
• 1/2 tart apple
• About 6 walnuts
• 1/4 teaspoon Dijon mustard
• Pinch of salt
• 1 teaspoon fresh lemon juice, or more to taste
• 1/2 teaspoon balsamic vinegar
• 1 tablespoon olive oil, or more to taste

1. Remove the course outside rib of the fennel bulb, and trim off the stalk, saving the leaves.
2. Trim the root end so the bulb stands firmly, and with a sharp knife cut very thin slices.
3. If you have a mandoline, by all means use it.
4. Core the apple, and cut it into thin slices, leaving the peel on.
5. Mix together the dressing ingredients, taste, and adjust as you see fit.
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. Pile onto a salad plate, and top with a few more fennel leaves.

fennel, apple, walnuts, dijon mustard, salt, lemon juice, balsamic vinegar, olive oil

Taken from www.epicurious.com/recipes/food/views/fennel-apple-and-walnut-salad-378419 (may not work)