Honeycrisp Apple Fennel Salad

1/4 cup golden raisins

3 Tablespoons sherry vinegar

1/2 teaspoon kosher salt

1/4 teaspoon black pepper

2 Honeycrisp apples, cored halved and thinly sliced

1 fennel bulb, thinly sliced lengthwise

5 ounces baby arugula

1 ounce shaved hard white cheddar cheese

1 Tablespoon minced chives

In a small bowl, soak the raisins in the sherry vinegar for 5 minutes. Remove the raisins leaving the vinegar in the bowl. Whisk in the Pompeian Bold Extra Virgin Olive Oil, salt and pepper.
In a large bowl, toss together the apples, fennel, arugula, cheddar and chives.
Drizzle the salad with the sherry vinaigrette before serving.