Shaved Fennel & Apple Salad with Lemon-Honey Vinaigrette

A clean, bright side built to lift the whole table. Crisp shaved fennel, sweet-tart apples, and a simple lemon-honey vinaigrette — real spring flavor for the ones who taught us to show up with heart.

Ingredients

• For the Salad:
• 1 large fennel bulb, trimmed and thinly shaved
• 1–2 crisp apples (Honeycrisp or Pink Lady), thinly sliced
• 1/4 cup fennel fronds, chopped (optional, for garnish)
• For the Lemon-Honey Vinaigrette:
• 3 tbsp olive oil
• 1 tbsp fresh lemon juice
• 1 tbsp honey
• 1/2 tsp Dijon mustard
• 1/4 tsp kosher salt
• Fresh cracked black pepper, to taste

Instructions

1. In a small bowl or jar, whisk together the olive oil, lemon juice, honey, Dijon mustard, salt, and black pepper until emulsified.
2. Using a mandoline or very sharp knife, shave the fennel bulb into thin ribbons. Slice the apples thinly into matchsticks or half-moons.
3. Toss fennel and apples gently with the lemon-honey vinaigrette.
4. Arrange on a platter or shallow bowl. Garnish with chopped fennel fronds if using.
5. Serve immediately, or chill briefly before serving for an even crisper texture.

Chef Paddy’s Tips

• Use the fronds: Those feathery fennel tops aren’t just pretty — they bring delicate anise flavor that ties the salad together.
• Mandoline for the win: A sharp mandoline or slicer gives you those paper-thin cuts that make this salad feel restaurant-level.
• Balance the sweetness: Adjust the honey depending on your apple — a really sweet apple might need a little less.

Let’s cook with heart and hustle.

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