Apple Fennel Coleslaw

1 large head fennel
2 large firm apples
2 tablespoons chopped fresh chives

Cut fennel and apples into very thin slices and julienne cut. Add the chopped chives

For the Apple Cider Mayo:

2 large egg yolks
1 tablespoon sugar
4 tablespoons apple cider vinegar
½ tsp black pepper
½ tsp salt
½ to ¾ cup canola oil

In a blender mix together the egg yolks, salt, pepper and sugar. Slowly add a tablespoon of apple cider vinegar. With the blender on, begin to add the oil in a slow continuous stream, alternately adding a tablespoon of apple cider vinegar, finishing with the oil. Add enough oil to get the mayonnaise to the desired thick consistency.

Toss the fennel and apple juliennes with the mayo and serve. (Note: Adjust the amount of mayo in the coleslaw to your own taste. You may not need to use all that you make.)