2 tablespoons sherry vinegar or cider vinegar
1 tablespoon olive oil Extra Virgin Olive Oil
1/4 cup raisins
Coarse salt and ground pepper
1 fennel bulb, with fronds
1/2 head green cabbage (about 1 pound)
1/2 cup walnuts, coarsely chopped, toasted
In a medium bowl, combine vinegar, oil, and raisins. Season dressing with salt and pepper, and set aside.
Cut off and reserve 1/4 cup leafy fennel fronds; discard stalks. Using the large holes of a box grater, coarsely grate fennel bulb and cabbage. Transfer fennel fronds, fennel, cabbage, and walnuts to bowl with dressing. Season with salt and pepper, and toss to combine.