Apple and Fennel Salad

• 1 medium head radicchio, cored and thinly sliced
• 1 large fennel bulb, thinly sliced with a mandoline; chop of a few fennel fonds for garnish
• 2 large apples, thinly sliced (Honeycrisp works well) and tossed with 1 T of lemon juice
• 2 T apple cider vinegar
• 1 tsp dijon mustard
• 1 tsp maple syrup or honey
• 1 shallot, finely minced
• 1 pinch salt
• Freshly ground black pepper, to taste
• 1/4 c olive oil
• toasted pecans for garnish (optional)

Combine the radicchio, fennel and apples in a medium bowl.

In a small bowl, whisk together the vinegar, mustard, maple syrup, shallot, salt, and pepper, then gradually whisk in the olive oil

Slowly add the dressing to the radicchio mixture, tasting as you go. Garnish with fennel fronds and serve.