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Fennel and Apple Salad

1 fennel bulb
1 Granny Smith apple, thinly sliced
1/4 cup chopped pecans, toasted
2 tablespoons lemon juice
2 tablespoons olive oil
1/8 teaspoon salt
1/8 teaspoon pepper
1/3 cup freshly grated Parmesan cheese
10 juniper berries, crushed and finely chopped (optional)
Garnish: fresh fennel fronds

1. Trim base from fennel bulb; cut bulb in half, and thinly slice, reserving fennel fronds for garnish, if desired.
2. Stir together fennel, apple, and next 5 ingredients. Stir in cheese and, if desired, juniper berries. Cover and chill 1 hour. Garnish, if desired.

Makes 4 servings.