4 Granny Smith apples, peeled, cored and very thinly sliced, preferably on a mandoline
2 fennel bulbs, trimmed, cored and very thinly sliced, preferably on a mandoline (optional)
Salt and freshly ground pepper
In a large bowl, stir the vinegar with the 1/4 cup of olive oil, 1 tablespoon of the pink peppercorns and the celery seeds. Add the apples and fennel and toss well; season with salt and pepper. Refrigerate until chilled.