Apple & Fennel Slaw

Preparation Time: 1 hour

Fill a large mixing bowl with cold water, then add the lemon juice to the water.

Wash, core, and quarter the apples. Next, cut the apple quarters half moon slices, as thin as possible.

Heat butter and 2 tablespoons of the olive oil in a saute pan over medium-high heat. Add the prosciutto and cook for 2-3 minutes.

Add the onion to the pan and cook for 3 minutes more.

Add the fennel and cook for 3 minutes more.

Drain the apples and add them to the pan, along with 2 tablespoons of the reserved aciduated water. Continue cooking all of the ingredients for 3-4 minutes, until the apples become tender.

Remove the pan from the heat and allow to cool to room temperature.

In a bowl, mix the cooled slaw with the remaining 2 tablespoons of the olive oil, the aplle cider vinegar, cumin, honey and the pignoli nuts. Season with salt and pepper and serve.

This slaw makes a great side to pork or veal, or can be used with scallops, or even as a pasta stuffing.