Fennel apple salad

Ingredients

1/4 c. apple cider vinegar
1/4 c. olive oil
2 Tbs. pink peppercorns, coarsely chopped
1 tsp. celery seeds
4 Granny Smith apples, peeled, cored and very thinly sliced, preferably on a mandoline
2 fennel bulbs, trimmed, cored and very thinly sliced, preferably on a mandoline (optional)
Salt and freshly ground pepper

Instructions

In a large bowl, stir the vinegar with the 1/4 cup of olive oil, 1 tablespoon of the pink peppercorns and the celery seeds.
Add the apples and fennel and toss well;
season with salt and pepper.
Refrigerate until chilled.