Instructions

1. Take off the outer layer of the fennel bulb, which can be tough. Cut the fennel into 1/4 size cubes (more or less). Place in a serving bowl.
2. Peel, core and cut the apple into similar sized cubes. Add to bowl.
3. Place the honey into a small bowl. With a small whisk or fork, slowly add the olive oil, so that it emulsifies. Add the vinegar, a bit at a time, until it tastes right to you.
4. Toss the salad with the dressing, seasoning with salt and pepper.