3 tablespoons extra-virgin olive oil

2 1/2 tablespoons apple cider vinegar

1 1/2 tablespoons coarsely chopped fresh tarragon

2 teaspoons fresh lemon juice

1/4 teaspoon sugar

3 celery stalks, thinly sliced diagonally, plus 1/4 cup loosely packed celery leaves

2 small fennel bulbs, thinly sliced crosswise,

plus 1 tablespoon chopped fennel fronds

1 firm, crisp apple (such as Pink Lady, Gala, or Granny Smith), julienned

Kosher salt and freshly ground black pepper



Whisk first 5 ingredients in a medium bowl.

Add celery and celery leaves, thinly sliced fennel and chopped fennel fronds, and apple; toss to coat.

Season to taste with salt and pepper.