Fennel and Apple

Recipe Category:

 Entrees

Servings:

 6

Yield: 

 1 quart
Ingredients:

1 1/2 fennel bulbs - thinly slice
2 apples - thinly slice
1 tsp Herbamare  (or 1 tsp of salt)
1 cup vegetable flowers (e.g. cilantro, arugula, bok choy)

Dressing

1 tsp Dijon mustard
1 Tbs rice vinegar
1 Tbs olive oil
1 Tbs fennel fronds - chop roughly
1/2 tsp truffle oil (option)

Preparation: 
  1. Thinly slice fennel and apple using a mandoline or salad shooter.
  2. Add seasoning and flowers.
  3. Mix together mustard, vinegar olive oil, fennel fronds, and truffle oil to make dressing for salad.
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