I discovered this salad in Copenhagen and now it’s part of my repertoire. You can use a mandolin (or the cheaper version from the Asian market) or just slice everything super thin. But, I assume you could also just chop it any way you like.

Salad
2-3 tart apples
2  bulbs fennel
1/2 bunch fresh dill
Red onion to taste
Optional: pomegranate seedes, sliced radish, celery

Dressing
Juice of 1/2 lemon or orange
tsp dijon mustard
Salt and pepper
1/4 cup olive oil

Slice, shred or chop the apples, fennel, etc.  (squeeze a little lemon juice over the sliced apples so they won’t turn brown)
Put citrus juice in a bowl
Add dijon, salt and pepper and stir (this dissolves the salt)
Slowly add the olive oil to emulsify
Pour over the salad
Add the dill and toss gently

This keeps in the fridge for a few days.