To make the vinaigrette: place the honey, lemon juice, Dijon mustard, salt and pepper in a bowl. Stir until well combined. Add the olive oil. Mix well then taste. If it’s too acidic add more olive oil and a little more honey if necessary. Adjust salt and set aside.
Using a mandoline or a sharp knife, slice the apples and the fennel as thinly as possible. Arrange the apple and fennel slices on a plate. Sprinkle with mint leaves and spoon over the dressing.
Notes
For some variations, add few slices of radishes, a sprinkle of crumbled blue cheese and/or few candied walnuts. You can also serve this salad with some good brie and a slice of crusty bread. Allow the brie to settle at room temperature before serving..
Recipe by Fraiche Pantry at https://www.fraichepantry.com/2014/03/11/fennel-green-apple-and-mint-salad/