Remove the stem-like tops from the fennel and cut out the hard “heart” at the bottom of the bulb.
Place the fennel on its side and thinly slice it crosswise into rings. If you have a mandolin, use this to make extra thin slices.
Place the rings in a bowl with the juice of 1 lemon and a pinch of sea salt and toss to coat well. Let sit on the counter or in the refrigerator for at least one hour. I like to do this in the morning in preparation for the evening meal.
Make the dressing:
Place all ingredients in a mason jar or container with a tight fitting lid and shake well to emulsify.
Drizzle the greens generously with dressing (you won’t need it all, dress to taste)
Arrange the greens on 2-4 plates and top with fennel slices, apples and walnuts.
Sprinkle with Sea Salt.