• 1/2 fennel bulb, cored
  • 1 apple, crisp & sweet such as Fuji or red delicious, peeled and cored
  • 2 ribs celery, outer layer peeled
  • 1/4 cup sliced almonds
  • 2 Tbsp. J. LeBlanc Champagne Vinegar
  • 1/2 tsp. Fleur de Sel or other flaky sea salt
  •  Freshly ground pepper
  • 1/2 cup extra virgin olive oil


  1. Using a mandoline if you have one, or a sharp knife, shave or thinly slice the fennel, apple, and celery.
  2. Make the vinaigrette: Add the vinegar, salt and a few grindings of pepper to a small jar, cover, and shake well. Add the oil and shake to blend.
  3. Combine the sliced ingredients with the almonds and dress to taste.

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