2 Granny Smith Apples, quartered, cored and sliced thinly
1 large or 2 small fennel bulbs, halved, cored and sliced thinly
1-2 tablespoons freshly squeezed lemon juice
2-4 tablespoons extra-virgin olive oil
Salt and Pepper to taste
15 juniper berries, smashed with the side of a knife, then minced
Whisk together the lemon juice and olive oil with ¼ teaspoon salt and a grinding of pepper.
Just before serving, toss apples and shaved fennel with the lemonolive oil dressing.
Mound onto the salad plates and sprinkle with juniper berries. Garnish with fennel leaves.