Dressing

• 2 tbsp cider vinegar
• Salt and freshly ground pepper
• ¼ tsp ground fennel or fennel pollen
• ½ tsp of grainy mustard
• ¼ cup olive oil

Slaw

• 1 crisp tart apple (Cortlands or Spy’s are good) unpeeled
• 1 small fennel bulb – trimmed and cored
• 2 tsp of chopped fresh thyme
• ½ cup of thinly sliced red onion

Method

• Whisk together the dressing ingredients
• Using the julienne blade of a mandolin grate the apple and fennel and combine in a bowl with the onion and other slaw ingredients
• Add the dressing and toss, season to taste with salt and pepper

This salad is great with fish like salmon or tuna.

Serves 4.