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1 fennel bulb
1 apple (green is best, but any will do!)
1/2 cup raisins
1/4 cup lemon juice (about 1 lemon's worth)
1/4 cup orange juice
1/4 cup extra virgin olive oil
1 tablespoon fresh thyme (or 1/2 teaspoon dried thyme)
Salt and pepper to taste
To cut the fennel: trim off the base of the bulb and the stalks. Remove any dark outer layers of the bulb (it should be white). Halve the bulb the long way and remove any core. Shave the bulb thinly with a vegetable peeler or mandoline, or slice very thinly. Here is a great video from the New York Times on how to cut up fennel: http://www.nytimes.com/video/2013/03/29/dining/100000002141214/cutting-up-fennel.html
Slice the apple thinly.
Mix the shaved fennel and sliced apples with the remaining ingredients. Season with salt and pepper, to taste.
Serve with whole grain crackers as a snack, or mix with fresh lettuce and pair with a hearty, whole grain bread for a light meal!
