1 large or 2 small fennel bulbs, sliced thinly
fennel fronds, chopped
2 large or 4 small apples sliced thinly
4 cups seasonal greens
1 small shallot, diced
3 tbsp olive oil
2 tbsp lemon or orange juice
1 tbsp apple cider vinegar
2 tsp honey
1/2 tsp Dijon mustard
salt and pepper to taste
Cut the stalks from the fennel bulbs and discard, saving the fronds. Cut the bulbs in half. Remove the tough inner core, by cutting out a triangle shape. Using a mandoline, slice the fennel using the 3 mm or 1/8" setting. Set to the side.
Remove the core from the apple. Slice thinly using the mandoline set to 3 mm.
Wash and dry the mache using a salad spinner. Place into a large bowl with the sliced fennel and apple.
In a small bowl, whisk the shallot, olive oil, lemon juice, apple cider vinegar, honey, mustard, salt and pepper. Drizzle over the salad until lightly dressed. Sprinkle the fennel fronds on top. Serve immediately.