Ingredients (2-4 servings)

1 fennel bulb (12  oz)

1 granny smith apple

juice of 1 lemon

2 TS extravirgin olive oil

salt and black pepper

15 juniper berries

trim the fennel, but keep some of the top feathery fronda for garnish. cut the apple into quarters and core it (do not peel).

cut the fennel against the grain, preferably on a mandoline, as thinly as you can. cut the apple into the thinnest possible slices as well. toss them both

together with the lemon juice, olive oil, salt and pepper.

crush the juniper berries with the side of a knife and then mince. stir them into the salad, toss and let it sit for 5 minutes before

serving. just before serving, garnish with the minced feathery fennel tops.