Endive & Fennel Salad
- 6 Belgian Endive
- 1 fresh Fennel bulb
- 2 tbs. Fresh lemon juice
- 1 tbs. Dijon mustard
- 6 tbs. olive oil
- Salt & Pepper to taste
- Trim endive bottoms and cut into 1" lengths. Drop into cold water. Pat dry. Place into plastic bag and chill.
- Trim and slice thinly fennel. Rinse, drain, and pat dry. Chill.
- Chill mixing bowl.
- Combine endive and fennel.
- Blend dressing and pour over all. Add lemon and oil to taste.
- Toss, and serve on chilled plates.