Escarole Salad with Fennel and Radishes and a Dijon Mustard

Make this delicious salad as a an accompaniment to a meal, or enjoy on its own. Either way, you’ll love every bite.

Ingrediants

For the Salad:
1 head escarole
1 medium size fennel bulb with stalks, sliced thin (we used a mandolin slicer to get those nice paper thin slices)
3 radishes, sliced thin (we used a mandolin slicer to get those nice paper thin slices)
salt and pepper
edible flower petals (optional)
fennel fronds (optional)
For the Salad Dressing:
¼ cup apple cider vinegar
¾ cup olive oil
1-2 small cloves of garlic, minced
1 tbsp dijon mustard
1 tsp honey
salt and pepper to taste

- Tip for washing lettuces and greens: place in a sink of cold water and mix around to loosen any dirt on the produce. Change the water and do this 2-3x depending on how dirty it is…sometimes 1x does the trick, too.
- Tear escarole into bite size pieces and add to a large bowl. Add the sliced fennel and sliced radishes and toss with the salad dressing.
- Season with salt and fresh ground pepper.
- Sprinkle with edible flower petals and fennel fronds from the stalks of the fennel and serve.

Add all ingredients in a jar and shake well to combine. This will keep in your refrigerator for 1 month.