Shaved Fennel and Apple Salad
Instructions:
- 1/4 cup freshly squeezed lemon juice
- 2 tablespoons chopped fresh tarragon
- 1/3 cup extra−virgin olive oil
- 1/3 cup canola oil
- Salt and freshly ground black pepper
- 2 Granny Smith apples, peeled, cored, and halved
- 2 bulbs fennel, thinly sliced
- To prepare the vinaigrette:
- Whisk together the lemon juice, chopped tarragon, and olive and canola oils in a small bowl and season to taste with salt and pepper.
- To prepare the salad:
- Cut the apple into thin slices and place in a medium bowl with the fennel.
- Toss with the vinaigrette and season to taste with salt and pepper.
- Makes 8 servings.