Fennel, Pea Shoot and Green Grape Slaw | Oregonian Recipes

Ingredients

• 1 fennel bulb, trimmed and shredded
• 2 cups pea shoots
• 2 green onions, thinly sliced
• 1 1/2 cups seedless green grapes, quartered
• 2 tablespoons fresh mint leaves, minced
• 2 tablespoons white balsamic vinegar
• 1 tablespoon extra-virgin olive oil
• 1 teaspoon Dijon mustard
• 2 teaspoons agave nectar
• 1/4 teaspoon salt
• 1/4 teaspoon freshly ground black pepper