Ingredients

• 1 1/2 tablespoons fresh lemon juice
• 1 1/2 tablespoons white wine vinegar
• 1 teaspoon Dijon mustard
• 1/4 cup extra virgin olive oil
• kosher salt
• fresh ground black pepper
• 1 tablespoon finely chopped fennel leaves
• 1 granny smith apple, peeled and cut into matchsticks
• 1 large fennel bulb, halved lengthwise, cored and sliced crosswise paper thin