In a bowl mix together the sliced fennel, Pink Lady apple and parsley with a good squeeze of lemon juice.
Place the ingredients for the dressing in a screw top jar, season and shake well.
Pour the dressing over the salad and toss together and then, place on a serving platter or bowl, sprinkle with the pine nuts and parmesan. Finally, serve with sliced Italian meats and focaccia to mop up the lovely dressing.
Thanks to www.pinkladyapples.co.uk for permission to use this recipe.