ancient, current, and everything inbetween
1 fennel, julienned
2-3 apples, julienned
lime
4 T olive oil
2 T vinegar (I use seasoned rice vinegar)
dijon mustard, maybe 1/2 to 1 tsp.?
sea salt
fresh pepper
Cut up the fennel and apple and squeeze a little lime juice over it. In a bowl whisk the viniagrette. Add the fennel and apple. You can eat it right away but it’s better to refrigerate and wait an hour or so for the flavors to mix a little.
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