Ingredients:

• 2 sweet apples, such as Honey Crisp or Keepsake, thinly sliced, do not peel
• 2 small fennel bulbs, thinly sliced, fronds trimmed - mandolin works well
• 1/2 head escarole, washed, dried and hand shredded
• 1/2 head endive, washed, dried and hand shredded
• 2 carrots, shredded or julienned
• ¼ cup extra virgin olive oil
• 2 Tablespoons raw, local honey
• 2 Tablespoons apple cider vinegar 
• Sea salt​ and pepper to taste

Directions:

• Combine all the veggies in a salad bowl. Combine honey, olive oil and apple cider vinegar and add to veggies. Salt and pepper to taste. Mix well and serve.