1 small fennel bulb, thinly sliced
1 shallot, thinly sliced
1 rib celery, thinly sliced
1/2 apple, thinly sliced
1/4 cup dill, chopped (reserve sprigs for garnish)
3-4 cups mixed greens, use that Arugula or Mizuna
3 tablespoons lemon juice
2 tablespoons olive oil
1 teaspoon Dijon mustard
1/4 teaspoon salt
Using a mandoline or sharp knife, thinly slice fennel, shallot, celery and apple. Toss mixed greens with dill and top with the sliced celery and fennel. Whisk together or use an immersion blender to combine lemon juice, olive oil, Dijon, and salt then add sliced shallots. Let sit 10-15 minutes.
Drizzle dressing with shallots over the salad and toss to combine. Plate salad and place 5-6 apple slices on top. Garnish with sprigs of dill.