Kohlrabi & Fennel Salad

 

1 fennel bulb, thinly sliced

1 kohlrabi head, peeled and thinly sliced

2 celery stalks, cut diagonally

Dressing

3 tablespoons apple cider vinegar

1 tablespoon Dijon mustard

1 tablespoon honey

1/4 cup walnut oil

coarse salt & freshly ground pepper

Whisk together all ingredients, and pour over sliced vegetables. Cover tightly, and let stand for 30 minutes to 1 hour before serving