Escarole Salad with Fennel and Radishes and a Dijon Mustard

Name: Escarole Salad with Fennel and Radishes and a Dijon Mustard
Ingredients: 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; pepper; edible flower petals (optional); fennel fronds (optional); ¼ cup apple cider vinegar; ¾ cup olive oil; 1-2 small cloves of garlic, minced; 1 tbsp dijon mustard; 1 tsp honey

duncanfamilyfarms.com

Make this delicious salad as a an accompaniment to a meal, or enjoy on its own. Either way, you'll love every bite.

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Ingredients

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
pepper
edible flower petals (optional)
fennel fronds (optional)
¼ cup apple cider vinegar
¾ cup olive oil
1-2 small cloves of garlic, minced
1 tbsp dijon mustard
1 tsp honey