Fennel Salad

2 dessert apples, Cox's Orange Pippins
preferably
lemon juice
2 fennel bulbs, trimmed
4 celery stalks, trimmed
salt
freshly ground black pepper
chopped spring onion, to garnish
6 tablespoons lemon vinaigrette dressing

Core the apples, cut into slices and dip in lesion juice to prevent discoloration. Place in a serving dish.

Slice the fennel and celery and mix with the apple, adding salt and pepper to taste. Garnish with chopped spring onion and serve with lemon vinaigrette dressing.

SERVES 4