• 2 Opal® apples, finely diced
• 3 stalks celery, finely diced
• 1/2 fennel bulb, finely diced
• 1 tablespoon fresh rosemary, finely minced
• 1 1/2 tablespoons olive oil
• 1 1/2 tablespoons apple cider vinegar
• Lemon, juiced
• 4 ounces blue cheese, crumbled

In a small jar with lid, add cider vinegar, lemon juice and olive oil. Shake vigorously and set aside.

In a large bowl, combine Opal® apples, celery, fennel and rosemary. Add dressing and toss to combine. Sprinkle blue cheese crumble over slaw, stirring once to incorporate without breaking up.