| 3 tablespoons | Apple cider vinegar |
| 2 teaspoons | Stone-ground mustard |
| 2 teaspoons | Honey |
| 4 tablespoons | Extra virgin olive oil |
| 2 bulbs | Fresh fennel, cored and thinly sliced |
| 2 | Tart, crisp apples, cored and thinly sliced |
| 1 tablespoon | Fresh dill, roughly chopped |
| 4 ounce disk | Cypress Grove PsycheDillic, crumbled in a small bowl |
| To taste | Salt and freshly ground pepper |
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Whisk first three ingredients together, then slowly add the extra virgin olive oil while whisking until emulsified. Add salt and pepper to taste, set aside.
Gently toss the prepared fennel, apple, 1/2 of the crumbled PsycheDillic and fresh dill with the prepared dressing.
Crumble the remaining PsycheDillic over the top of the tossed salad.
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