5 medium-ish bulbs fennel
2 granny smith apples
1 red onion
1 cup parsley leaves
1 cup mint leaves
1 cup watercress
½ cup sour cherries
½ cup shelled + chopped pistachios
juice of 1 navel orange
juice of 1 lemon
3-4 tbsp olive oil
1 tsp (plus a dash) sea salt
cracked pink pepper
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