Fennel-Apple Salad

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1 teaspoon Dijon mustard

Salt and pepper

3 tablespoons fresh lemon juice

1/4 cup vegetable oil

1/4 cup olive oil

1 teaspoon grated lemon zest

1 large fennel bulb (about 1 1/2 lb.), stems trimmed, fronds reserved

1 large Granny Smith apple, cored and thinly sliced

1/4 red cabbage, thinly sliced

1 celery rib, thinly sliced

2 ounces Parmesan, thinly shaved (1 cup loosely packed)

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