Shaved Fennel and Apple Salad

    1/4 cup freshly squeezed lemon juice
    2 tablespoons chopped fresh tarragon
    1/3 cup extra-virgin olive oil
    1/3 cup canola oil
    Salt and freshly ground black pepper
    2 Granny Smith apples, peeled, cored, and halved
    2 bulbs fennel, thinly sliced

To prepare the vinaigrette: Whisk together the lemon juice, chopped
tarragon, and olive and canola oils in a small bowl and season to
taste with salt and pepper.

To prepare the salad: Cut the apple into thin slices and place in a
medium bowl with the fennel. Toss with the vinaigrette and season to
taste with salt and pepper. Makes 8 servings.