Whisk together the vinegar, olive oil, honey, crushed garlic and
chilli flakes. Season.
Core and quarter the apple then thinly slice using a sharp knife or mandolin. Repeat with the beetroot and fennel then refresh for 5 minutes in 2 bowls of iced water – one for the apple and fennel and the other for the beetroot.
Drain and pat dry with kitchen paper. Transfer to a large platter, scatter over the parsley and hazlenuts and arrange the smoked salmon
down the side. Drizzle with the dressing.