Very Fennel Salad

Ingredients

Lemon-Balsamic Vinaigrette

• 2 tablespoons Dijon mustard
• 1/2 teaspoon salt, to taste
• 1 teaspoon fresh ground black pepper
• 1/4 cup balsamic vinegar (I would suggest the white balsamic vinegar type)
• 1/4 cup fresh lemon juice
• 1 cup extra virgin olive oil
• 1 tablespoon raw sugar

Salad

• 1 large fennel bulb, sliced thinly
• 2 heads boston lettuce (read *NOTE)

Garnish

• 3 fennel leaves (fronds)

Directions

1. 1

   *NOTE: can substitute red leaf lettuce or mixed field greens for the Boston lettuce if you prefer.

2. 2

   Prepare the vinaigrette ingredients by combining in a non-reactive container. Use an immersion blender to blend.

3. 3

   The vinaigrette is best prepared several hours in advance. Bring to room temperature before using. Adjust seasoning if necessary.

4. 4

   In a large salad bowl, toss the sliced fennel and greens of choice. Add 1/2 cup of the salad dressing and toss lightly.

5. 5

   Serve the remaining vinaigrette on the side. Garnish the top of the salad with fennel fronds if desired for a very pretty presentation. This salad is begging to be served with some really good crusty French bread!