Ingredients:

• 1/2 fennel bulb, cored
• 1 apple, crisp & sweet such as Fuji or red delicious, peeled and cored
• 2 ribs celery, outer layer peeled
• 1/4 cup sliced almonds
• 2 Tbsp. J. LeBlanc Champagne Vinegar
• 1/2 tsp. Fleur de Sel or other flaky sea salt
•  Freshly ground pepper
• 1/2 cup extra virgin olive oil

Directions:

1. Using a mandoline if you have one, or a sharp knife, shave or thinly slice the fennel, apple, and celery.
2. Make the vinaigrette: Add the vinegar, salt and a few grindings of pepper to a small jar, cover, and shake well. Add the oil and shake to blend.
3. Combine the sliced ingredients with the almonds and dress to taste.