2 crisp apples (Honeycrisp or Granny Smith), thinly sliced

1 large fennel bulb, thinly shaved (fronds reserved)

1/4 small red onion, very thinly sliced (optional)

1/4 cup shaved Parmesan cheese

1/4 cup chopped walnuts or pecans (optional)

Lemon Vinaigrette

3 tbsp extra-virgin olive oil

1 1/2 tbsp fresh lemon juice

1 tsp honey or maple syrup

Salt and freshly ground black pepper, to taste

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Prep the produce: Thinly slice apples and fennel (a mandoline works great).

Make the dressing: Whisk olive oil, lemon juice, honey, salt, and pepper until emulsified.

Toss the salad: In a large bowl, gently toss apples, fennel, and red onion with the vinaigrette.

Finish & serve: Top with Parmesan, nuts (if using), and chopped fennel fronds. Serve immediately.

Prevent browning: Toss apples with lemon juice right after slicing.
Ultra-thin fennel: Shave against the grain for the most tender texture.
Make-ahead: Prep components separately and toss just before serving for maximum crunch.

Add greens: Toss with arugula or baby spinach for a heartier salad.
Protein boost: Add grilled chicken, shrimp, or prosciutto.
Cheese swap: Try goat cheese or feta instead of Parmesan.
Seasonal twist: Add pomegranate arils or dried cranberries for a pop of color and sweetness.