Courtesy: Beth Knorr
2 large fennel bulbs
3 apples, a variety that is crunchy and tart
1/2 cup toasted walnuts, chopped
6 Tablespoons walnut oil or extra virgin olive oil
2 Tablespoons cider vinegar or lemon juice
Salt and pepper
Trim fronds and remove core from fennel bulbs by quartering and cutting the core out on the bias. Thinly slice and set aside in a large bow. Core the apples and thinly slice. Add to the bowl with fennel. Add the walnuts.
In a separate small bowl, whisk the oil into the vinegar until well combined. Season with salt and pepper (and also some chopped fennel fronds if you like). Toss with the fennel, apples, and walnuts until nicely coated.