Fennel Slaw with Dressing

Recipe by our friend and farm partner Carla Malloy of Elder Flat Farm

INGREDIENTS

●      2 fennel bulbs, thinly sliced

●      1 clove garlic, minced finely

●      2 limes, fresh squeezed (note: substitute lemons or seasonal citrus)

●      1 tablespoon dijon mustard

●      2 tablespoons extra virgin olive oil

●      2 tablespoons Sideyard Shrub, flavor of choice

●      Sea salt and black pepper, to taste

DIRECTIONS

1. Set sliced fennel aside in a mixing bowl.

2. In a separate bowl, combine garlic, dijon mustard, salt and pepper. Slowly whisk in the oil, citrus juice and Sideyard Shrub to emulsify. Add more salt and pepper to taste.

3. Pour the dressing over the fennel, and let sit for one hour.

Enjoy!