Apple Fennel Salad

Vinaigrette:
2 apples, peeled, cored and quartered
1 C cider vinegar
2 tbsp brown sugar
1 tbsp dijon mustard
1 C olive oil
salt and pepper

Salad:
1 bulb fresh fennel, quartered, cored, then thinly sliced (reserve fronds)
1 apple, thinly sliced

To make the vinaigrette, place apples, vinegar, brown sugar, and mustard in a small saucepan and cook until soft. Puree with olive oil and season to taste with salt and pepper.

For the salad, put the fennel, fennel fronds and apple in a large bowl and toss with a few spoonfuls of the vinaigrette.