1/4 cup freshly squeezed lemon juice

    2 tablespoons chopped fresh tarragon

    1/3 cup extra-virgin olive oil

    1/3 cup canola oil

    Salt and freshly ground black pepper

    2 Granny Smith apples, peeled, cored, and halved

    2 bulbs fennel, thinly sliced

  To prepare the vinaigrette: Whisk together the lemon juice, chopped

 tarragon, and olive and canola oils in a small bowl and season to

 taste with salt and pepper.

  To prepare the salad: Cut the apple into thin slices and place in a

 medium bowl with the fennel. Toss with the vinaigrette and season to

 taste with salt and pepper. Makes 8 servings.