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.