Fennel, Celery and Green Apple Salad

Salad

• 150 g Granny Smith apple, unpeeled, quartered and cored
• 150 g celery stalks
• 150 g fennel bulb, cut into pieces (approx. 4 cm x 4 cm and 7 cm long).

Dressing

• 20 g fresh dill (see Tip)
• 80 g vegetable oil
• 50 g Greek yoghurt
• 15 g Dijon mustard
• 15 g apple cider vinegar
  of 15 g red wine vinegar
• ½ tsp salt, to taste
• ⅛ tsp ground black pepper, to taste