I saw some beautiful apples in my produce market today — fresh from a local grower.  They inspired this updated twist on a Waldorf Salad.

I swapped out celery for fennel bulb, and accented the anise flavor of the fennel with tarragon from my garden.  I lightened the dressing by using olive oil and lemon instead of mayonnaise.

This salad will keep beautifully for a day in fridge – just leave out the toasted walnuts until just before serving.  Enjoy!

Apple, Fennel & Walnut Salad

one large apple, cored and diced
one large bulb fennel bulb, sliced thin
1 TB fennel frond, minced
3/4 cup walnuts, lightly toasted
2 sprigs fresh tarragon, minced
1 TB fresh squeezed lemon juice
sea salt, to taste

Mix all ingredients in a medium mixing bowl.  Use a light hand with the salt, taste and adjust.  If making this salad ahead of time, omit the walnuts until just before serving.