1 large fennel bulb

2 fresh oranges

1 Granny Smith apple

3 green onions

¼ cup water

3 tablespoons balsamic vinegar

2 tablespoons olive oil

2 tablespoons honey mustard

1 tablespoon fresh rosemary, chopped

1 garlic clove, minced

 

Using a mandolin, shave the fennel into thin pieces, and toss it into a bowl. Peel and divide the oranges, and chunk up the Granny Smith apples, dice the green onions, and add all these to the fennel. Combine the water, balsamic vinegar, olive oil, honey mustard, rosemary and garlic in a bowl and whisk until blended. Drizzle over the fennel and fruit salad.