1 small fennel bulb
1 small apple
45 grams (1 ½ oz) fresh baby arugula
1 Tbsp fresh lemon juice
2 Tbsp oil
½ tsp salt
Thinly slice the fennel and apple (a mandolin slicer works very well). Add the fresh arugula. In a separate bowl whisk lemon juice, oil, and salt together. Toss with salad. Serve immediately.
Optional: Toast walnuts for garnish (Toast at 190°C (375°F) for 7-8 minutes)
Thank you, Chef Ani, for this delicious salad!
www.chefani.com