Celery, Apple Fennel Salad

3 tbl. extra-virgin olive oil

2 1/2 tbl. apple cider vinegar

1 1/2 tbl. coarsely chopped fresh tarragon

2 tea. fresh lemon juice

1/4 tea. sugar

3 celery stalks, thinly sliced diagonally, plus 1/4 cup loosely packed celery leaves

1 small fennel bulbs, thinly sliced crosswise, plus 1 tablespoon chopped fennel fronds

1firm, crisp apple (such as Pink Lady, Gala, or Granny Smith), julienned

Daikon, kohlrabi or radish, cut julienne

Kosher salt and freshly ground black pepper

 

Whisk first 5 ingredients in a medium bowl. Add celery and celery leaves, thinly sliced fennel and chopped fennel fronds, and apple; toss to coat. Season to taste with salt and pepper.