Roast the walnuts on a clean and dry frying pen till they get gold. Wash the fennel well and cut it into irregular thin pieces.
Do the same with onion. Peel the apple and cut it into small cubes. Place them all in a bowl and sprinkle with the lemon juice.
Now mash the garlic and join it with the yogurt, honey, olive oil, salt and pepper.
Mix the sauce with the salad and place it in the fridge for an hour (especially when using garlic!).
Serve the salad with a piece of sourdough bread or a roasted chicken breast.