Clean the fennel, saving the greens, halving and slicing them into very fine slices. Also clean the apple (the peel can stay on) and plane. Mix thoroughly with the dressing made from the finely chopped fennel greens, walnut oil, vinegar, a little salt and pepper and let the salad stand for a while.
Roast the pine nuts, calmly strong, let cool a little and mix lightly into the salad just before serving.
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