This recipe is a collaboration of my mother and her good friend, Diane. It is a light and refreshing change to your everyday salad
2 fennel roots
2 green apples
1/2 cup chopped mint
2-3 TBLS lemon juice
drizzle of olive oil
Cut fennel roots in half, cut out the heart, then slice as thinly as you can. Quarter each apple, cut out the core, peel and then slice thinly. Layer the fennel and apple as equivalently as possible, toss with lemon juice, olive oil and sprinkle chopped mint on top. Sprinkle a bit of salt and pepper for a bit of taste.
Optional: if you have lemon infused olive oil you won't need the lemon juice.