Fennel, Celery and Green Apple Salad (TM5)

Salad

• 150 g green apple, unpeeled, quartered and cored (see tip)
• 150 g celery stalks
• 150 g fennel bulb, cut in pieces (4 cm x 4 cm x 7 cm)

Dressing

• 20 g fresh dill, leaves only
• 80 g extra virgin olive oil
• 15 g Dijon mustard
• 50 g plain yoghurt
• 15 g red wine vinegar
• 1 tsp fine sea salt
• ¼ tsp ground black pepper