Apple-Fennel Salad With Lemon Zest and Thyme

2 cups thinly julienned fennel
2 cups thinly julienned apples
1 Tbsp. lemon zest
2 Tbsp. lemon juice
2 1/2 Tbsp. olive oil
1 1/2 Tbsp. minced fresh thyme
1 Tbsp. seeded and minced red jalapeño
1 tsp. Celtic salt
Cracked black pepper, to taste

• In a medium mixing bowl, toss all the ingredients well.
• Serve chilled. A great variation is omitting the apples and adding tangerine slices.

Makes 4 servings