Fennel And Apple Slaw

Ingredients

• 2 tbsp lemon juice
• 1 tbsp apple cider vinegar
• 1 tsp Dijon mustard
• 1 tsp maple syrup
• 0.75 tsp kosher salt
• 0.25 tsp black pepper – freshly ground
• 3 tbsp extra-virgin olive oil
• 1 large fennel bulb – cored and very thinly sliced
• 2 medium apples – cored and cut into matchsticks
• 1 small shallot – thinly sliced
• 2 tbsp flat-leaf parsley – finely chopped
• 2 tbsp fennel fronds – finely chopped

Instructions

1. In a large bowl, whisk together the lemon juice, apple cider vinegar, Dijon mustard, maple syrup, kosher salt, and black pepper until combined, then slowly whisk in the extra-virgin olive oil until emulsified.
2. Halve the fennel bulb lengthwise, remove the core, very thinly slice, and add to the bowl with the dressing.
3. Core the apples, cut into matchsticks, and add to the bowl.
4. Thinly slice the shallot and add to the bowl.
5. Finely chop the flat-leaf parsley and fennel fronds and add to the bowl.
6. Toss until everything is evenly coated. Let the slaw rest 10–15 minutes until the fennel softens slightly and the flavors meld, then serve chilled or at cool room temperature.