1 1/2 pounds ripe tomatoes
1 large fennel bulb
1/2 cup of apple cider
2 tablespoons of apple cider vinegar (adjust to taste)
1 teaspoon Dijon mustard
3 tablespoons of extra-virgin olive oil
Sea salt and freshly ground black pepper
Bowl of ice water
Clean the fennel bulb, remove the tops and any rough outer edges. (Save some fennel fronds for a garnish if you wish.) Slice the bulb in half and remove the core. Slice the bulb crosswise with a sharp knife or a mandoline and cut the slices into 1/4 inch match sticks. Place the fennel in the bowl of ice water for 30 minutes.
Add a pinch of salt and pepper to a bowl. Add the apple cider vinegar to the bowl and whisk. Then add the mustard and apple cider and whisk again. Slowly whisk in the olive oil. Taste the vinaigrette and adjust the ratio of oil and apple cider vinegar to your taste. Adjust the salt and pepper, if necessary.
Core the tomatoes and cut into wedges. Place the tomatoes in a mixing bowl. Drain the fennel, dry and add to the same bowl.
Toss the apples and fennel with a small amount of the vinaigrette. Slowly add more dressing until the tomatoes and fennel are coated to your taste.