Wash and clean the fennel, quarter lengthways and cut into fine slices or strips. Wash, peel, quarter, core and cut the apple into thin slices or pieces. Drizzle the apple pieces with the lemon juice.
Wash the rocket, spin dry. Cut off the stems a little and cut the leaves into small pieces. Put together with the fennel and apple pieces in a bowl and mix.
Toast the pine nuts in a pan without fat for about 2 minutes.
For the dressing, mix the olive oil with the fruity vinegar (can also be apple cider vinegar or raspberry vinegar) and season with salt and pepper. Mix the dressing with the salad. Finally, pour the pine nuts over it. If you like, you can also slice Parmesan on top.