Fall Greens and Apple Salad

Ingredients

• 2 sweet apples, such as Honey Crisp or Keepsake, thinly sliced, do not peel
• 2 small fennel bulbs, thinly sliced, fronds trimmed – mandolin works well
• 1/2 head escarole, washed, dried and hand shredded
• 1/2 head endive, washed, dried and hand shredded
• 2 carrots, shredded or julienned
• ¼ cup extra virgin olive oil
• 2 Tablespoons raw, local honey
• 2 Tablespoons apple cider vinegar
• Sea salt​ and pepper to taste

Instructions

Notes