Escarole Salad with Fennel and Radishes and a Dijon Mustard - Duncan Family Farms

Ingredients

• 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