3 crispy Apples (Fuji, Honeycrisp, Granny Smith)
2 Fennel bulbs & Fronds
1/4 cup mint leaves
4-6 Scallions, thinly sliced
1/2 toasted walnuts
1/4 cup goat cheese
juice of 1 lemon
Salt and Pepper
1. Preheat oven to 425 degrees. Cut fennel bulb into one-inch wedges. Slice apples into 1 inch wedges. Lay both out on separate baking sheets and drizzle with olive oil. Season with salt and pepper. Roast fennel until caramelized, about 30 minutes. The apples only need to be in the oven for 15-20 minutes.
2. While the fennel and apples are baking, prep the scallions and mint and toast the walnuts in a pan.
3. Assemble all salad ingredients. Mix well. Drizzle with lemon juice and olive oil. Season with salt and pepper. Enjoy!