Fennel, Bartlett pears and Honeycrisp apples are sliced thinly, and thrown together in a delicious heap. A sharp mustard vinaigrette is drizzled on top, and the whole dish is crowned with perky fennel fronds.

– 1 fennel head – 1-2 Bartlett pears – 1 Honeycrisp apple – juice of ½ a lemon – 2 TBs olive oil – ½ TB grainy mustard – salt – pepper

Wash apples, pears and fennel thoroughly. Thinly slice apples, pears and fennel, saving the fronds for later.

In a glass mason jar, mix lemon juice, olive oil and mustard  Seal the jar and shake it well to emulsify the vinaigrette.

Heap your fennel slices on a large serving platter. Top with thinly sliced apples and pears. Drizzle all of your vinaigrette on top. 

Finally, cut your fennel fronds into small bunches, and arrange them on top.

Serve with Salmon with apples