Fennel Salad With Apples and Fresh Corn

Ingredients

• 1 large fennel bulbs (thinly sliced, hearts removed)

• 1 apple, thinly sliced

• 1⁄4 cup red onion (thinly sliced lengthwise)

• 1 ear corn (fresh and cooked)

• 1⁄4 cup olive oil

• 1⁄2 lemon juice

• 1 tablespoon fennel leaves (chopped)

• 1⁄2 teaspoon sugar

• salt

• pepper

Instructions

1. Remove the tough outer leaves of the fennel, cut off the tops and bottoms throw them out. Cut bulb in half and cut out the cores, discard them.

2. Cut bulb in half lengthways, then slice as thinly as possible.

3. Keep skin on apple and cut them as thinly as possible.

4. Cut red onion as thinly as possible.

5. With a knife cut along the core of cooked corn in order to remove kernels.

6. Mix together ingredients for the vinaigrette and pour over salad.

7. Refrigerate for a few hours before serving.