Trim the stalks off the bulb of fennel and reserve the fronds. Remove the tough outer leaves from the bulb, and trim off the root end. Slice in half lengthwise and then slice as thin as you can. If your bulb is large you may want to trim away the tough inner core before slicing. Put the fennel in a salad bowl.
Cut the apple into very fine matchsticks. There's no need to peel. I like to toss the apple with a little bit of lemon juice just to insure it doesn't brown. Add the apples to the salad bowl. Toss the apples and fennel with a couple of tablespoons of cider vinegar.
Slice the salami into thin strips and add to the salad. Snip some of the fennel fronds into the bowl. Toss and season to taste with salt and pepper.
If you don't like fennel you might try celery, cut thinly on the bias.
For a vegan version add toasted walnuts in place of the salami.
Add crumbled cheese like feta, goat, or blue.
Try a creamy mayo/cider vinegar dressing.
Add fennel seeds, celery seeds, or even poppy seeds.