- fennel bulbs (cored and sliced thin)
- apples (macintosh or granny smith, peeled, cored and sliced thin)
- salt and pepper to taste
- 1 Tbsp
- fresh tarragon (or more to taste)
- 1/4 c
- canola oil
- 3 Tbsp
- fresh lemon juice
- 3/4 c
- plain yogurt (or as needed)
1In medium sized mixing bowl combine fennel and apples.
2In small bowl combine; canola oil, lemon juice, yogurt, and tarragon.
3Fold into fennel and apple mixture.
Add salt and pepper to taste.