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Ingredients
- 3 tbsp canola North Prairie Gold Extra Virgin Canola Oil
- 3 tbsp Petrofka Bridge Orchard's Apple Cider Vinegar
- 2 tbsp coarsley chopped fresh tarragon
- 2 tsp fresh lemon juice
- 1 tsp sugar
- 3 celery stalks, thinly sliced diagonally, plus 1/4 cup loosely packed celery leaves
- 2 small fennel bulbs, thinly sliced crosswire
- 1 firm, crisp apple (such as Prairie Sensation or Prairie Sun - if not available, use a Pink Lady, Gala, or Granny Smith), julienned
- Sea salt & freshly ground pepper
Directions
Whisk first 5 ingredients in a medium bowl. Add celery and celery leaves, thinly sliced fennel and chopped fennel fronds, and apple; toss to coat. Season to taste with salt and pepper.
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