- Fennel bulb - Salt and pepper, to taste - Fresh dill for garnish
- Dijon mustard - Local raw honey - Balsamic vinegar - Apple cider vinegar - Extra virgin olive oil - Sesame oil - Zest of organic lemon and lime (or orange, if preferred)
1
Begin by thoroughly washing the fennel bulb. Trim off the stalks and remove any tough outer layers. Reserve some of the fronds for garnishing the salad later.
2
Cut the fennel bulb in half lengthwise, then in quarters. Slice each quarter into thin strips to create delicate pieces. Place these strips in a large mixing bowl and cover them with cold or iced water to enhance their crispness.
3
Combine the mustard, honey, balsamic vinegar, apple cider vinegar, extra virgin olive oil, sesame oil, and the zests of lemon and lime (or orange, if preferred) in a small jar.
4
Drain the fennel slices and pat them dry with a towel. Transfer the fennel back to a dry mixing bowl. Season with salt and pepper, according to taste, and toss well to distribute.
5
Pour the honey-mustard vinaigrette over the seasoned fennel. Toss everything together. Place the dressed salad onto a serving dish. Add a final touch with fresh dill or the reserved fennel fronds for garnish.