Endive Spears with Bocconcini, Salmon & Fennel | Metro

Ingredients

• 2 Tbsp. (30 mL) lemon juice
• 1 Tbsp. (15 mL) canola oil
• 1/3 cup (75 mL) fennel bulb, grated
• 3 Tbsp. (45 mL) fennel fronds, chopped
• 1 clove garlic, chopped
• 1 tsp. (5 mL) lemon zest
• 1 Tbsp. (15 mL) pickled banana peppers, chopped
• 1/2 cup (125 mL) Canadian bocconcini pearls or bocconcini, diced
• salt and freshly ground pepper
• 3 oz (90 g) fresh skinless salmon fillet
• 24 endive spears or small Boston lettuce leaves