Add the olive oil, apple cider vinegar, salt and pepper into a jar and shake to blend.
Cut off the stalks of the fennel and save a few of the feathery leaves to add later to the salad. Using a mandolin, shave the fennel and the apple and transfer to a salad bowl.
Drizzle with the dressing, toss and taste. Salt and pepper to your taste. Add some of the feathery leaves as a garnish.
Cover the salad with clear wrap and chill before serving.
Recipe Note
This seasonal salad is best during autumn and winter when Fennel is at its yummiest!
