Simply put, apples and fennel are right together–the flavors are so complementary. I love the way the paper-thin slices intertwine and then get interrupted by bright hits of parsley. Canola oil may seem like an odd choice, but I wanted to keep the flavors clean and straightforward; you can always use olive oil if you’d like the vinaigrette to assert itself.
How to Make It
Combine first 6 ingredients in a large bowl, stirring well with a whisk.
Cut fennel and applesinto 1/16-inch slices using a mandoline. Add fennel, apples, parsley leaves, and Crunchy Fried Spelt to vinaigrette; toss well to combine.
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