Wash and towel dry the apple and fennel bulb and thinly slice the them. Finely chop the fennel fronds and toss them in.
Whisk together the poppy seed paste, lime juice, chopped garlic, dijon mustard and honey then trickle the olive oil little by little while whisking until it emulsifies. Season with salt and pepper.
Drizzle the desired amount of the lemon poppy dressing in the salad and enjoy!
1. Adding olive oil in a steady stream while whisking thickens the dressing.
2. You could add walnuts, almonds, pomegranate arils or dried apricots, cranberries etc to this salad. Use your imagination.