This simple salad is a wonderful addition to the fall and winter menu. The freshness and crunch of the fennel is a great balance for the very heavy, hearty dishes of the season. Serves about 6, more if you put it on a bed of greens.
1 fennel bulb, thinly sliced
2 apples (gala, fuji, or granny smith), (Option: tossed in a little lemon juice to prevent browning, then drained)
1/4 cup white onion, thinly sliced
1/4 cup extra virgin olive oil
1/4 cup raw apple cider vinegar
1 clove minced
2 Tbs fresh dill, chopped
Salt and pepper to taste
Remove the top from the fennel bulb, reserving the tender fronds. Slice the bulb into thin strips. Coarsely chop the fronds, saving a few intact for garnish.
Peel, core, and julienne the apples. (Option: use a spiralizer if you have one.) Combine the fennel, apples, and onion. Set aside.
Combine the dressing ingredients in a shaker jar or small blender. Shake vigorously or blend until combined. Pour the dressing over the salad ingredients and toss.
Allow to sit for 2-4 hours before serving.