Fennel and Green Apple Salad Recipe
Yields: 8-12 servings

1 Tbsp vegetable oil
Juice from one lemon
salt and pepper
1/2 small fennel bulb
1 green apple, peeled, cored and thinly sliced

1. Combine oil, lemon juice, salt and pepper.  Whisk together and set aside.
2. Cut leaves from fennel bulb and reserve.  Using the shreading blade of a food processor, slice the fennel as thinly as possible.  Transfer to a large bowl.
3. Add sliced apple to the fennel.  Pour lemon dressing over fennel and apple.  Toss well to combine. Taste and adjust seasoning accordingly.
4. Coarsley chop reserved fennel leaves and place on top for garnish.

MAKE-AHEAD TIP: Salad can be made and refrigerated one day in advance.  The lemon's acidity will prevent the apple from turning colors. 

This printable recipe from http://www.strandedincleveland.blogspot.com/