2 cups fennel, sliced julienne thin

2 cups apples, sliced julienne thin
1 tablespoon lemon zest
2 tablespoons lemon juice
2 1/2 tablespoons olive oil
1 1/2 tablespoons thyme, fresh and minced
1 tablespoon red jalapeno seeded and minced
1 teaspoon Celtic salt
Cracked black pepper, to taste

In medium mixing bowl, toss all ingredients well. Serve chilled. A great variation can be omitting the apples and adding tangerineslices. Serves four.
~Chad Sarno