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Using a safe mandolin on setting #2, shave the fennel, celery, and jalapeño into thin slices.
Switch to the julienne setting and run the apple through to create perfect matchsticks.
With kitchen scissors, snip the green parts of the green onions right on top of the salad.
In a jar, combine all dressing ingredients - apple cider vinegar, lemon juice, olive oil, salt, pepper, and honey. Shake it up well until fully combined.
Drizzle the dressing over the salad and toss everything together using tongs until evenly coated.
Top with toasted slivered almonds, give it one more toss, and serve fresh!