Ingredients

• 1/3 cup Moro White Wine Vinegar
• 1 Small red onion, cut into slivers
• 2 tablespoons Currants
• ¼ Red cabbage, shredded
• 1 Bulb fennel, finely sliced
• 1 Large red apple, cut into matchsticks
• ½ cup Coriander or parsley leaves
• ¼ cup Toasted slivered almonds or pine nuts
• 2/3 cup Moro Primero Extra Virgin Olive Oil
• Sea salt and freshly ground black pepper, to taste