At the farmers market this week, I got my hands on some yummy New York Honeycrisp apples, a family favorite. They were crunchy and sweet, just how we liked them, so I decided to make a crunchy salad with them and pair them with fennel and seasonal clementine. This is a great lunch salad or side salad with dinner!
On a mandoline or using a knife, slice the apple and fennel bulb into thin slices.
In a medium bowl, toss together the apple, fennel, clementine, shallot, olive oil, lemon juice, walnuts, and rosemary.
Season to taste with salt and pepper.