Fennel Slaw with Apples and Hazelnuts

Ingredients

1 lemon

2 large fennel bulbs

1 medium carrot, grated

1 large tart apple, grated

1 cup golden raisins

1 tablespoon sherry vinegar

1 tablespoon honey

3 tablespoons olive oil

1 teaspoon hazelnut oil

1 cup hazelnuts, toasted, peeled, and chopped

salt & freshly ground black pepper, to taste

Directions

Place the lemon zest and juice in a medium bowl. Begin trimming fennel bulb, cutting off the stalks at the top of the bulb. Trim off the fronds - chop and reserve 1/4 cup. Discard stalk remainders. Continue trimming fennel bulb, cutting off the oxidized root end. Quarter the bulb, and cut out the core. Slice the quarters of fennel bulb crosswise as thinly as possible; toss in the lemon zest and juice.

Add the carrots and apples, coating everything in the lemon zest and juice.Add the raisins, sherry vinegar, honey, olive oil, hazelnut oil, half the hazelnuts and the reserved fennel fronds. Mix to combine and season to taste.

Serve topped with the remaining hazelnuts.