Fennel salad with apple and caramelized walnuts

100 g water

50 g sugar

150 g walnut kernels

½ tsp fleur de sel

75 ml apple cider vinegar

25 ml sherry vinegar

150 ml rapeseed oil

100 g apple juice

2 tsp sugar

Some pepper

2 fennel bulbs

trimmed and thinly shaved lengthwise

1 apple

quartered, cored and thinly sliced

Bring the water and sugar to a boil in a frying pan. Allow to simmer until the sugar has dissolved before adding the walnuts and then continue to simmer, stirring all the time, until caramelized. Turn the caramelized walnuts out onto baking paper, sprinkle with a little fleur de sel and leave to cool down.

Put the apple cider vinegar and all the ingredients up to and including the pepper into a tall vessel, then blend to a creamy vinaigrette using a hand blender.

Put the fennel and apple in a bowl, pour over the vinaigrette and mix together well. Scatter the walnuts over the top of the salad.