1 Granny Smith apple, skin-on – julienne by hand, or using a mandolin (or grate using a medium grater)
1 small fennel bulb – cut into 1/4” slices, and then slice very thinly by hand, or using a mandolin
1 jalapeño – core, remove ribs, and finely dice
2 shallots – finely diced
2 T chopped chives
2 T chopped cilantro
2 limes ~ zested & juiced
¼ c olive oil
salt & pepper to taste
Mix all the ingredients in a bowl, using your fingers.
Store, covered, in the fridge for up to 2 days.