Ingredients:
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
1 large fennel bulbs, sliced thinly
2 heads boston lettuce ( read *NOTE)
3 fennel leaves ( fronds)
Directions:
*NOTE: can substitute red leaf lettuce or mixed field greens for the Boston lettuce if you prefer.
Prepare the vinaigrette ingredients by combining in a non-reactive container. Use an immersion blender to blend.
The vinaigrette is best prepared several hours in advance. Bring to room temperature before using. Adjust seasoning if necessary.
In a large salad bowl, toss the sliced fennel and greens of choice. Add 1/2 cup of the salad dressing and toss lightly.
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!
Servings: 4
Time preparation: 10 min.
Time total: 10 min.