 | | Directions | - Whisk together cider vinegar, molasses, Dijon mustard, salt and pepper.
- Slowly whisk in oil, whisking constantly to combine.
- Rinse fennel, trim stalks to within 1 inch of bulb. Discard hard outside stalks. Remove tough core from bottom of the bulb. Starting at one side, cut the bulb vertically into thin shreds.
- Add fennel, apple and celery into large bowl, pour dressing over the top and mix to combine.
- Cover and chill up to 4 hours. Toss well just before serving.
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Prep Time: 20 minutes
Container: small and large mixing bowl
Servings: 8
Serving Size: cup
|  | | Ingredients | | - | | 1 tablespoon cider vinegar |
| - | | 1 tablespoon molasses |
| - | | 1 teaspoon Dijon mustard |
| - | | 1/4 teaspoon salt |
| - | | 1/4 teaspoon pepper |
| - | | 1/4 cup olive oil |
| - | | 1 fennel bulb - large |
| - | | 4 apples - red, chopped, unpeeled |
| - | | 2 celery ribs, thinly sliced |
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