The photo turned out to be overly bright, but the salad tasted good. Lots of crunch and brightness.
1/4 head of savoy cabbage
1 apple
1 fennel bulb
1/4 cup toasted pecans
4 Tbsp. olive oil
3 Tbsp. lemon juice
1 Tbsp. lemon zest
1 tsp. sugar
1 tsp. prepared mustard
salt and pepper
Finely slice the vegetables (I use a mandolin). Toast the pecans. Mix together the dressing, and toss the lot together.
Everyday Cheer 