fennel and apple salad

light, nutty, bright — perfect for a fall day

1 honeycrisp apple, cut into thin slices
1 fennel bulb, the white bulb thinly sliced with the core removed + a few of the fronds for garnish
⅓ cup raw walnuts
3 tablespoons simple vinaigrette

STEP 1
Preheat the oven to 350. Place the walnuts on a small baking sheet and bake for 8-10 minutes, until slightly browned. Let cool, then leave whole or roughly chop for smaller pieces.

STEP 2
Mix the apple slices and fennel slices together with the vinaigrette. Transfer to a serving platter and scatter the walnuts pieces and fennel fronds on top. Serve immediately or let sit at room temperature until ready to eat.