1 small fennel bulb, trimmed and very thinly sliced
1 Fuji or Honeycrisp apple, peeled and chopped
1 cup parsley leaves
Croutons, for garnish
How to Make It
In a large bowl, whisk the mustard with the lemon juice and olive oil. Add the turkey, celery, fennel, apple and parsley, season with salt and pepper and toss to coat. Transfer to a platter and top with croutons.
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