WHISK olive oil with cider vinegar and salt in a large bowl. Season with fresh pepper. Stir in apples, fennel and bibb lettuce. Divide among 4 plates. Top each with 1 tbsp chopped and toasted almonds.
St. Joseph Communications uses cookies for personalization, to customize its online advertisements, and for other purposes. Learn more or change your cookie preferences. By continuing to use our service, you agree to our use of cookies.
We use cookies (why?) You can change cookie preferences. Continued site use signifies consent.