Servings: 8
Ingredients
- One large fennel bulb
- One crisp apple
- One orange zested and juiced
- One clove garlic crushed
- 1 tablespoon olive oil
- 2 teaspoons balsamic vinegar
- 1/4 teaspoon salt
Instructions
- Quarter the large bulb of fennel and cut out the core. Finely shave with a mandoline, including the green stalks and some of the beautiful green fronds.
- Cut an apple into quarters and remove the core, then slice each quarter into thin slices with the mandoline.
- In a small mixing bowl, whisk together the orange juice and zest, garlic, olive oil, balsamic vinegar, and salt.
- Toss the fennel and apple slices with the vinaigrette and transfer to a serving bowl. Top with a little more orange zest and a few chopped fennel fronds.
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