Once you try fennel, you’ll discover that it’s something you either love…or don’t.
1 tablespoon apple cider vinegar
½ teaspoon whole-grain mustard
¼ teaspoon salt
⅛ teaspoon black pepper
1 teaspoon honey
2 teaspoons orange juice
¼ cup extra-virgin olive oil
2 medium fennel bulbs, stalks cut off and discarded, shaved or cut super-thin
2 oranges
2 grapefruits, supremed, optional
2 tablespoons fresh chopped parsley leaves
- In a small bowl, whisk together vinegar, mustard, salt, pepper, honey, orange juice, and olive oil.
- Place fennel in a bowl. Toss with dressing and top with oranges and grapefruit, if using. Garnish with fresh parsley.
Yield: 4 servings
TIP: Want to stretch this salad? Toss it with some shredded white cabbage or leafy lettuce.
For more great recipes, check out this weeks issue of Whisk by Ami
