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Ingredients
Method
- 2 bulbs of fennel
- 100g rocket
- 2 handfuls of fresh basil, chives and mint
- 2 tbsp Dijon mustard
- 1 chopped shallot
- 2 tbsp white wine vinegar
- ½ tsp sugar
- 5 tbsp olive oil
- Handful of toasted almond flakes
- Trim and slice the fennel, then toss with the rocket and herbs in a bowl. Mix the shallot, vinegar and mustard in a small bowl, then stir in the sugar and some seasoning. Slowly pour in the olive oil, whisking all the time to emulsify. Drizzle this dressing all over the leaves, toss together and serve with a scattering of toasted almond flakes.
15 mins
8 serving
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