I’ve made this Fennel and Granny Smith Apple Salad about three times and have failed to photograph it (you can slightly see it in the photo below!). This salad is a great compliment for a rich main dish. I’ve served it with heavy dishes like French Onion Soup and Cheese Fondue. I like it because it is far from ordinary yet doesn’t steal the show. I’ve added sweet and savory pecans and goat cheese and my sister, Maggie, made it for guests in Denver and added pomegranate seeds. It certainly doesn’t need any additions but please don’t hold back any creativity!

Fresh Fennel and Granny Smith Apple Salad

• 1 medium-sized fennel bulb, julianned
• 1 large granny smith apple, julianned
• 1 large container mix baby greens
• lemon vinaigrette
• pecans, pomegranate seeds, goat cheese (optional)

Using a mandolin, slice the fennel and apple into 1/4 inch slices. Then slice thinning into even julianned pieces (if you can figure this full julianne technique out with the mandolin – more power to you). Add to your favorite lemon vinaigrette (mine is salt, pepper, sugar, lemon juice and olive oil) to prevent from browning. When ready to serve, toss with fresh baby greens.