Crispy winter Fenland celery and fennel salad recipe

• 6 sticks Fenland celery, thinly sliced at an angle - reserve green leaves
• 1 large fennel bulb, thinly sliced
• 1 red onion, peeled, halved and thinly sliced
• 1 Pink Lady apple, thinly sliced
• 2 oranges, thinly sliced. Before slicing, grate and reserve zest
• 150 g (5.3oz) cranberries
• 3 tbsp maple syrup
• 4 tbsp olive oil
• 1 tbsp red wine vinegar
• 1 tbsp lemon juice
• 2 tbsp orange juice

1. First make the dressing by placing the cranberries in a small saucepan with the maple syrup, cook until softened a little but still holding their shape, cool.
2. Mix together the olive oil, vinegar, lemon and orange juice and the cooled cranberries.
3. Mix together the Fenland celery, fennel and red onion, pile onto a serving platter, add the Pink Lady apple slices and oranges.
4. Pour over the dressing, lightly toss together and serve sprinkled with some torn green leaves from the Fenland celery and the reserved orange zest.
5. Serve.

celery, fennel bulb, red onion, apple, oranges, cranberries, maple syrup, olive oil, red wine vinegar, lemon juice, orange juice

Taken from www.lovefood.com/guide/recipes/44117/crispy-winter-fenland-celery-and-fennel-salad-recipe (may not work)