Apple, Fennel, Escarole Salad

Here is one of two recipes demonstrated by Christina Pirello Oct 19th, 2019. 

2 Honey Crisp apples, thinly sliced, do not peel
2 small fennel bulbs, thinly sliced, fronds trimmed
1 head escarole, washed well, dried and hand shredded
¼ cup extra virgin olive oil
2 Tablespoons raw, local honey
Juice of ½ fresh lemon
Sea salt​

DIRECTIONS:

Combine all the veggies in a salad bowl. Drizzle with oil and honey. Add lemon juice and salt to your taste. Mix well and serve.