Ingredients
2 fennel bulbs
2 celery stalks
1 apple (your choice)
1/4 cup walnuts (chopped)
1/4 cup currants
dressing:
safflower oil (or canola)
white balsamic vinegar
pinch of cinnamon
salt & pepper
Preparation
thinly slice fennel, chop celery (we did it very thin and diagonally). Quarter apple and slice very thin (about half the apple is sufficient). Add chopped walnuts and currants. Toss. The dressing is 1/3 white blasamic to safflower oil. Wisk and add cinnamon, a pinch of sea salt and a generous dose of black pepper. Toss and serve chilled (refrigerate for 10-20 mins).
