1 fennel bulb, plus fronds
1/2 a firm red apple (I used Envy)
2 Tablespoons mint, chopped
2 Tablespoons wholegrain mustard
1/2 Tablespoon maple syrup
1.5 Tablespoons olive oil
2 Tablespoons cider vinegar
salt to taste
- Use a mandoline to finely slice the fennel bulb and place into a bowl. Pick a few of the fennel fronds, and chop until you have roughly 1 tablespoon. Add fronds to bowl.
- Repeat the slicing process with the apple, and add to the bowl, along with the chopped mint.
- In a small jar, combine mustard, maple syrup, oil and vinegar. Place lid on the jar and shake vigorously to combine. Pour over the fennel mixture and toss to coat evenly.
- Add salt to taste, toss again, then serve immediately.