Fennel Apple Salad

Ingredients

• 2 tablespoons maple syrup
• 1 tablespoon fresh lemon juice
• 2 teaspoons Dijon mustard
• 1/4 cup extra-virgin olive oil
• salt and freshly ground black pepper to taste
• 2 small fennel bulbs (cored and cut into thin strips (or 1 large bulb))
• 2 large Granny Smith apples ( or 4 small, cored and thinly sliced)
• 1/2 cup coarsely chopped toasted walnuts
• tablespoons chopped fennel fronds (for garnish)
• shaved Parmesan cheese (to taste)

Instructions

1. 1

   --- Make the vinaigrette: ---

2. 2

   In a small bowl, whisk together the maple syrup, lemon juice and Dijon mustard. Slowly drizzle in the olive oil, whisking until smooth and lightly thickened. Season to taste with salt and pepper. (If you prefer a little more acidity, you can add another splash of lemon juice at the end.)

3. 3

   --- Assemble and serve the salad: ---

4. 4

   In a large bowl, combine the sliced fennel and apples. Drizzle vinaigrette over and and toss gently to coat. Divide between 6 bowls or arrange on a platter. Garnish with walnuts, fennel fronds and shaved Parmesan; serve.