FENNEL-APPLE SLAW

Makes: 6 servings
INGREDIENTS
• 2 tablespoons shallot, peeled and minced
• 1 tablespoon white wine vinegar
• 1 1/2 teaspoons kosher salt
• 1/4 teaspoon freshly ground black pepper
• 2 tablespoons olive oil
• 3 heads Belgian endive, halved lengthwise, cored, and very thinly sliced (about 2 1/2 cups)
• 3 small fennel bulbs, halved lengthwise, cored, and very thinly sliced (about 3 cups)
• 1 large Fuji apple, halved lengthwise, cored, and very thinly sliced (about 2 1/2 cups)
INSTRUCTIONS
1. Whisk together shallot, vinegar, salt, and pepper in a large, nonreactive bowl. While constantly whisking, add olive oil by pouring in a thin stream down the side of the bowl. Whisk until all oil is incorporated. Taste and adjust seasoning as desired.
2. Add endive, fennel, and apple slices to vinaigrette and toss to coat. Taste again and adjust seasoning as desired. Serve.