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Parve
Easy
6 Servings
Allergens 
No Allergens specified
20 Minutes
Diets
2 medium crunchy apples (Fuji or Gala apples are recommended), thinly sliced
1 fennel bulb, thinly sliced
1 tablespoon Haddar Dijon Mustard
4 tablespoons chopped fresh tarragon, divided, or 1 teaspoon dried
1/4 cup oil
2 tablespoons Tonnelli Red Wine Vinegar
1 tablespoon Manischewitz Honey
1/4 teaspoon salt
1/4 teaspoon pepper
Place apples and fennel in the salad bowl or container you are using to store the slaw.
Reserve the two tablespoons tarragon for garnish.
In a covered container mix remaining ingredients.
Pour over apples and fennel. Can be made up to 12 hours before serving.
Top with fresh tarragon when serving.
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