1 fennel bulb, trimmed, with a few fronds reserved
1 red apple
2 tbsp broken walnuts
1 tbsp chopped flat leaf parsley
Handful of rocket leaves
Wild island raspberry vinegar
Fresh black pepper
Combine the raspberry vinegar with the olive oil in a jam jar.
Add the salt and pepper and shake vigorously
Thinly slice the fennel and apple and place in salad bowl, drizzle on a little of the prepared dressing.
Add the walnuts, parsley and a little more of the dressing.