Crunchy Apple and Fennel Slaw



  • 2 Fennel bulbs
  • 2 Apples
  • ½ Cup Parmesan, shaved


  • 1 cup Tasmanian extra virgin olive oil
  • 1/3 wine vinegar
  • 1 to 2 teaspoons Dijon mustard
  • salt and freshly ground black pepper


  1. Trim and quarter fennel bulbs and cut apples in half. Use a mandolin to thinly slice everything and place prepared fennel and apple in a large salad bowl.
  2. In a small jar add the dressing ingredients, cover with the lid and shake vigorously (use as needed; store in the refrigerator for up to 3 days)
  3. Toss the salad with dressing and add shaved Parmesan.

(optional, season with crushed walnuts, dill and extra drizzle of extra virgin olive oil).