This wasn't planned. Originally, I wanted to shoot a recipe for my second cookbook, but I was waiting for my husband to come home with the potatoes. While the beets were roasting, I started getting the salad ready: thinly sliced fennel, the last in our garden, and a crisp apple. And I still waited. For the fun of it, I took pictures of the salad instead.

When he came home and by the time I had cooked the potatoes, the light wasn't good enough to shoot anymore. The recipe I was testing turned out almost perfect, so I need to tweek it before I can put it in the book. That means I'll have another chance at taking a few pictures. My husband, who is starting to like fennel, asked for seconds of this salad!

Fennel and Apple Salad

2 small fennel bulbs, thinly sliced

1 small apple, thinly sliced

1/2 tsp whole grain Dijon mustard

1/2 tsp honey

4 Tbs olive oil

2 Tbs red wine vinegar

Salt and pepper to taste

Whisk the ingrediants for the vinaigrette together until emulsifed. Add the fennel and the apple and gently toss.

Serves 2