1 apple thin sliced
1 cup shaved fennel bulb
8-10 ounces arugula leaves
1 shredded carrot
1 TBS finely diced shallot (or 3 cloves garlic)
3-4 TBS olive oil or avocado oil
2 tsp honey
3 tsp lemon juice
1 tsp Dijon mustard
Salt and ground black pepper
Place honey, lemon juice and mustard together in a salad bowl and whisk to combine.
Then whisk in the olive oil to make a creamy dressing.
Then add the apple, fennel, arugula and carrot, and toss all the ingredients well.