Apple Cucumber Salad with Ponzu Soy Vinaigrette

Make the vinaigrette. To make the vinaigrette, combine the shallot, ginger, ponzu, honey, avocado oil, and orange zest in a small bowl and whisk well. Set aside and let flavors meld while you prep the rest of the salad.
Prep the vegetables. Begin by thinly slicing the cucumbers and radishes. You can use a mandoline or a knife. Place them in a large bowl.
Next, prep the fennel by cutting off its top half and setting it aside to use the fronds later. Slice off the end and remove any outer leaves that don't look good. Cut the bulb in half lengthwise and remove the triangular core by cutting on both sides of it in the shape of a V. Finally, thinly slice it crosswise and add it to the bowl with the cucumbers.
Slice the celery on the bias, diagonally, if you can so that you have wide, flat pieces. Add them to the bowl with the rest of the vegetables.
Lastly, prep the apples by cutting off all four sides of the apple (skin on), leaving only the core to discard. Thinly slice each of the four segments - you can use a mandoline or sharp knife - and then add them to the bowl with the rest of the ingredients. *See note below.
Assemble the salad. Re-whisk the vinaigrette and pour it over the bowl of vegetables. Gently toss to make sure all of the vegetables are separated and well-coated. Transfer to a serving bowl or platter and top with picked fennel fronds (the whispy green fern-like tops of the fennel). ENJOY!