Fennel, Apple, and Walnut Salad

(recipe from The Pleasures Of Cooking For One, by Judith Jones)

Fennel, about 1/3 medium bulb or 1/2 small one
1/2 tart apple
About 6 walnuts

Dressing:
1/4 tsp. Dijon mustard
pinch of salt
1 tsp. fresh lemon juice, or more to taste
1/2 tsp. balsamic vinegar
1 Tbsp. olive oil, or more to taste

Remove the coarse outside rib of the fennel bulb, and trim off the stalk, saving the leaves.  Trim the root end so the bulb stands firmly, and, with a sharp knife, cut very thin slices.  If you have a mandoline, by all means use it.

Core the apple, and cut it into thin slices, leaving the peel on.

Mix together the dressing ingredients, taste, and adjust as you see fit.  Pour the dressing over the fennel and apple slices with the walnuts, broken in half, and some of the fennel leaves, chopped, and toss everything together.  Pile onto a salad plate, and top with a few more fennel leaves.

(So simple, yet amazingly good!)