Ingredients

2 tbsp lemon juice, plus zest

1 tsp salt

1/2 tsp black pepper

1 fennel bulb, sliced as thin as possible (~2 cups)- optional step to save the dark green fronds

1 large or 2 small green apples, sliced as thin as possible (~2 cups, I use Granny Smith or Mitsu)

1 cup white onion, sliced as thin as possible

4 oz manchego cheese, cut into matchstick size pieces

1/2 cup chopped walnuts or slivered almonds

Directions

1.  Mix the lemon juice, zest, salt, and pepper in a large bowl.

2.  Add the fennel, apple, onion, and manchgeo and toss well so that all the salad is covered.

3.  Top with walnuts/almonds and the fronds (if you saved them) and serve!