Photo: Iain Bagwell; Styling: Kay Clarke
Simply put, apples and fennel are right together--the flavors are so complementary. I love the way the paper-thin slices intertwine and then get interrupted by bright hits of parsley. Canola oil may seem like an odd choice, but I wanted to keep the flavors clean and straightforward; you can always use olive oil if you'd like the vinaigrette to assert itself.
Serves 6 (serving size: about 1 cup)
1. Combine first 6 ingredients in a large bowl, stirring well with a whisk.
2. Cut fennel and applesinto 1/16-inch slices using a mandoline. Add fennel, apples, parsley leaves, and Crunchy Fried Spelt to vinaigrette; toss well to combine.