3 tablespoons buttermilk or plain yogurt
2 tablespoons minced onion or shallot
2 tablespoons olive oil
2 teaspoons balsamic vinegar
Salt and pepper to taste
1 fennel bulb, leaves thinly sliced
1 large apple, cored and thinly sliced
½ cup pecans, toasted and coarsely chopped
Chopped fennel fronds for garnish

 

Make the dressing by wisking together the buttermilk, onion, oil, and vinegar. Season to taste. Combine the fennel, apples, and pecans in bowl. Pour in dressing and toss to coat. Garnish with fennel fronds and serve.