Fennel salad with apples and beetroot | Marchés publics de Montréal

Ingredients

• Salad:
• 1 large bulb fennel, trimmed and very thinly sliced
• 3 small yellow beetroot, very thinly sliced
• 2 small red beetroot, very thinly sliced
• 1 red apple, very thinly sliced
• 1/4 cup (60 ml) chives, chopped
• 1/4 cup (60 ml) dill, chopped
• 1/4 cup (60 ml) pine nuts, toasted
• Vinaigrette:
• 1/4 cup (60 ml) lime juice
• 2 tablespoons (30 ml) honey
• 1 tablespoon (15 ml) Dijon mustard
• 1/2 teaspoon (2.5 ml) salt
• 1/2 cup (125 ml) olive oil
• 1/2 French shallot, finely chopped