Endive, Fennel and Apple Slaw | Oregonian Recipes

Ingredients

• 3 small fennel bulbs
• 3 heads of red Belgian endive, stems removed and sliced crosswise into thin strips
• 1 large apple, cored and cut into thin slices
• 1 large jalapeño chile, cut in half lengthwise, seeded and cut into thin strips
• 1 large jalapeño chile, cut in half lengthwise, seeded and cut into thin strips
• 1/4 cup walnuts, broken into small pieces
• 3 tablespoons extra-virgin olive oil
• 2 tablespoons cider vinegar
• 1 small shallot, minced
• 1 teaspoon sea salt
• 1/4 teaspoon freshly ground black pepper