Spring salad with apples and fennel in vinaigrette dressing

Ingredients:

Salad

• 2 Granny Smith apples, quartered and thinly sliced
• 2 medium fennel roots (about 450 g), quartered and thinly sliced ​​+ 1/2 cup fennel greens
• 1 cup fresh dill
• 220g radishes, quartered and thinly sliced ​​(see note)
• Half a cucumber, cut into 4 pieces and slice thinly
• 1 head of lettuce, torn into pieces
• 1 piece of pecorino cheese (120 g), grated

Vinaigrette dressing

• 1/4 cup apple cider vinegar
• 2 teaspoons of honey
• 1 teaspoon Dijon mustard
• Half a shallot, finely chopped
• 1/3 cup olive oil

Preparation:

1. Combine the apple, chopped fennel root, and fennel fronds in a large bowl. Add the dill, radish, and cucumber and stir to combine.
   
   Place the lettuce on a large platter and top with the chopped vegetables.
   
   Note
   
   If the radish is small, simply cut it in half and slice thinly.
2. Vinaigrette dressingIn a small bowl, whisk together the vinegar, honey, mustard, shallot, a large pinch of salt, and some freshly ground black pepper. While whisking, slowly pour in the olive oil. Taste and adjust the seasoning as needed.
   
   Drizzle the salad with the vinaigrette and top with shredded pecorino cheese.