1/2 a firm red apple (the Envy apple is a good choice)
2 Tablespoons mint, chopped
2 Tablespoons wholegrain mustard
1/2 Tablespoon maple syrup
1.5 Tablespoons olive oil
2 Tablespoons cider vinegar
salt to taste
Use a mandoline to finely slice the fennel bulb and place into a bowl. Pick a few of the fennel fronds, and chop until you have roughly 1 tablespoon. Add fronds to bowl. Repeat the slicing process with the apple, and add to the bowl, along with the chopped mint. In a small jar, combine mustard, maple syrup, oil and vinegar. Place lid on the jar and shake vigorously to combine. Pour over the fennel mixture and toss to coat evenly. Add salt to taste, toss again, then serve immediately.