Fennel Apple Salad
- 1 fennel bulb thinly sliced
- 1 apple cored and thinly sliced
- 40g walnuts
- 2 cups spring mix
- 3 tbsp olive oil
- 3 tbsp white wine vinegar
- 1 tbsp honey
- salt and pepper
- In a large bowl, whisk all the dressing ingredients.
- Add the fennel and apple. Toss to coat well.
- Refrigerate for at least 1 hour.
- Add spring mix and walnuts right before serving.