For the salad

• 1 5 ounce container of tender salad greens
• 1 green apple, very thinly sliced
• 1 small bulb of fennel, shaved thin
• 1/4 of a small red onion, thinly sliced
• 1 tablespoon lemon juice
• 1/2 cup toasted walnuts
• 1/2 cup crumbled feta cheese (optional)
• small handful of fresh parsley leaves

For the dressing

• 2 1/2 tablespoons lemon juice
• 3 tablespoons olive oil
• 1/2 teaspoon sea salt
• fresh cracked black pepper
• 1 teaspoon grainy mustard
• 1 tablespoon maple syrup or honey
• 1 tablespoon parsley, chopped