In a bowl, combine all the ingredients for the citrus dressing, season with salt and pepper to taste, and whisk until well combined.
¼ cup extra-virgin olive oil, ¼ cup fresh lime juice, 2 tbsp. apple cider vinegar, 2 tbsp. raw honey, 1 tbsp. Dijon mustard, 1 tbsp. poppy seeds, Sea salt and freshly ground black pepper
Core and spiralize both apples.
1 red apple, 1 granny smith apple, 1 fennel bulb, ¼ cup dried cranberries
Add the spiralized apples, sliced fennel, and cranberries to a salad bowl.
Drizzle with the dressing and toss until everything is well coated.
Serve the salad topped with toasted pine nuts.
⅓ cup pine nuts