apple, fennel, and kohlrabi salad

original recipe

ingredients

• ¹⁄₄ cup apple cider vinegar
• 3 tablespoons honey
• 1 ¹⁄₂ teaspoons Dijon mustard
• ¹⁄₂ teaspoon celery seeds
• ¹⁄₂ teaspoon kosher salt
• ¹⁄₂ teaspoon freshly ground black pepper
• 3 ¹⁄₂ tablespoons extra virgin olive oil
• 2 medium-small kohlrabies (about 1 ¹⁄₄ pounds), stems and greens discarded (save for another use) peeled and sliced into thin matchsticks
• 1 medium sized fennel bulb, stems removed (save for another use) and very thinly sliced (a mandolin works well here) reserve a few fronds for serving
• 1 honey crisp apple (or another sweet apple), sliced into thin matchsticks (no need to peel)
• ¹⁄₄ cup walnuts, roughly chopped and toasted
• ¹⁄₄ cup good quality blue cheese, crumbled
• ¹⁄₄ cup minced parsley

instructions

• In a large bowl whisk together the vinegar, honey, mustard, celery seeds, salt and pepper. Slowly whisk in the oil until well combined.
• Add all the thinly sliced vegetables to the bowl and toss well to combine.
• Divide between plates and top with toasted walnuts, crumbled blue cheese, minced parsley and a few minced fennel fronds. Season to taste with additional salt and pepper if need be.