Start with the dressing first by mincing the ginger, jalepeno. Mix in dulse flakes, Nama Shoyu, lime juice, zest and agave. You could do it in a blender or food processor but I did it by hand. Set aside. Chop the fennel and cilantro. Dice the tomato. I peeled mine first to reveal the soft flesh but it was a little time consuming. Once peeled, I cut out the core and cut into quarters. I removed the seeds and the jelly tomato goodness that surrounds them. I’ll use that in another recipe. Once the tomato was diced I put it in a bowl and added the fennel and cilantro and lightly mixed them. Then I poured the dressing over and mixed again. Lastly, I drizzled about a teaspoon of sesame oil over. When the apple chips were ready I mixed lightly one last time and put a dollop in the center of the chip and sprinkled a few sesame seeds on top.
If you want to serve on the apple chips, wash and dry the apples and slice across so you get the star from the seeds in the center. I placed the slices in lemon juice before dehydrating into chips (about 6 hours at 125 degrees). I love this recipe and hope it’s a hit at the pot luck!