Fennel Salad with Fruit and optional add-ins
2 T lemon juice (part orange if using)
1/4 tsp dijon mustard
3 T olive oil, more if needed
opt: zest of fruit
salt to taste
1 fennel bulb, sliced thin
1 shallot, sliced thin
Choice of fruit: apple, pear or orange in thin slices or sections, raisins or dried fruit
Optional add-ins: olives, nuts, strips of cooked turkey breast, shaved parmesan or jarlsburg cheese
Optional greens: spinach, arugula, watercress or frisee
Combine lemon juice and dijon mustard. Whisk in olive oil until emulsified. Add zest if desired and season to taste.
Layer fennel and shallot slices.
Add choice of fruit and optional ingredients.
Toss or drizzle with dressing.
Serve as is, or place on your choice of greens.
Makes about 4 servings.