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To make a yummy and quick ‘posh’ salad, shave a fennel bulb thinly with thin slices of red apple, (leave the skin on) some fennel fronds, some chopped celery and roasted macadamia nuts. Drizzle with a dressing of apple cider vinegar, a crushed garlic clove, a little ground black pepper and some salt. YUMMO! Thanks Nicky for this recipe.

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