• 2 Opal® apples, finely diced
  • 3 stalks celery, finely diced
  • 1/2 fennel bulb, finely diced
  • 1 tablespoon fresh rosemary, finely minced
  • 1 1/2 tablespoons olive oil
  • 1 1/2 tablespoons apple cider vinegar
  • Lemon, juiced
  • 4 ounces blue cheese, crumbled

In a small jar with lid, add cider vinegar, lemon juice and olive oil. Shake vigorously and set aside.

In a large bowl, combine Opal® apples, celery, fennel and rosemary. Add dressing and toss to combine. Sprinkle blue cheese crumble over slaw, stirring once to incorporate without breaking up.