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Apple Fennel Slaw

with 34040 Adjustable Microplane Slicer with Julienne Attachment
1/3 cup olive oil 1/3 cup fresh lemon juice 1/2 cup golden raisins
1/2 tsp. ground cumin 1 Granny Smith apple 1 Braeburn apple
1 large fennel bulb (reserve fronds) Salt Freshly ground black pepper
1 cup chopped walnuts 1/3 olive oil 1 cup raisins (optional)
  In a blender, combine the oil, lemon juice, two tablespoons water, the raisins, cumin, and salt and pepper to taste and blend to combine and chop the raisins.  
  Using a Microplane Slicer with Julienne attachment, julienne the Granny Smith apple, Braeburn apple and the fennel bulb. (Use the reserved fronds for garnish.)  
  Just before serving, combine the apples and fennel in a large bowl and add the vinaigrette. Toss to coat, taste, and add more lemon juice, oil, salt, or pepper.