Fennel Apple Salad

1 bulb fennel, thinly sliced

1 medium apple, cut into matchsticks

1 clementine (Mandarin orange) - peeled, segmented, and segments cut in half

¼ cup pitted kalamata olives, sliced

1 cup thinly sliced Swiss chard

¼ cup chopped fresh basil

¼ cup chopped fresh flat-leaf parsley

1 lemon, juiced

2 tablespoons orange juice

1 tablespoon Dijon mustard

½ teaspoon celery seed

½ teaspoon dried oregano

sea salt to taste

1 pinch freshly ground black pepper to taste

¼ cup extra virgin olive oil

Toss fennel, apple, clementine segments, kalamata olives, and Swiss chard together in a large bowl.

Scatter basil and parsley atop fennel salad.

Whisk lemon juice, orange juice, Dijon mustard, celery seed, oregano, salt, and black pepper together in a bowl.

Slowly drizzle olive oil into lemon juice mixture while whisking vigorously to combine dressing.

Pour dressing over salad; toss to combine.