- 3–4 heirloom apples, unpeeled (use an apple color that contrasts with the lettuce color)
- 2 fennel bulbs
- 2 heads red or green leaf lettuce
- Champagne vinaigrette (see recipe)
Wash all ingredients. Cut the apples into matchsticks, removing core and stem. Remove fennel stalks and tough core, and slice crosswise into half-moon slivers. Tear lettuce into bite-sized pieces. Toss apples, fennel and lettuce with vinaigrette, reserving some apple matchsticks and fennel slices to top the salad before serving.