1 apple
1 fennel bulb
1/4 red cabbage
1/2 cup sunflower seeds
1/4 cup dried cranberries
fennel fronds

Dressing:
3 tbs cider vinegar
2 tbs olive oil
2 tbs dijon mustard
1 tbs brown sugar
salt and pepper to taste

Peel, core, and dice the apple. Chop the fennel bulb and the cabbage into bite sized pieces.

[How to chop the fennel bulb: Remove the top leaving just the bulb (keeping the fronds for garnish), cut a slice off the bottom (hard bit) and slice the bulb in half. Slice out the heart (another hard bit) and dice up the reamining bulb.]

Combine all into a large bowl, adding the cranberries and sunflower seeds. In a separate bowl, combine ingredients for dressing adjusting the oil and vinegar as you like and pour over salad. Mix well. Add a few small pieces of the feathery fronds on top as a garnish.