Fennel Salad

2 organic fennel (cleaned, washed and cut in half)
2 organic granny smith apples (washed, cut in half and cored)
4 oz shaved aged cheddar cheese
8 oz cannellini beans (canned, drained)
2 tsp poppy seeds
2 tbs extra virgin olive oil
Salt & pepper to taste

Using a mandolin, shave the fennel and the apple.
Add the beans, the cheese and the poppy seeds.
Drizzle the extra virgin oil, salt and pepper and serve.