Fennel, Carrot & Dried Plum Salad

A mandoline is an invaluable tool to make perfect julienne slices. It is one of our favorite kitchen tools. A lovely holiday dish - both Thanksgiving and Christmas.

• 1/4 cup red wine vinegar
• 2 tablespoons olive oil
• 2 tablespoons honey
• 1 fennel bulb, core removed
• 2 large carrots
• 1/4 cup dried sour plums
• Salt and freshly milled black pepper

METHOD

Vinaigrette: in a small bowl, whisk together red wine vinegar and olive oil. When well combined, whisk in honey. Set aside.

Julienne the fennel and the carrot. (If you have one, use a mandoline.) The finer the slices, the better. Put in medium-large bowl with dried plums. Pour dressing over

Place the fennel, carrots, and plums in a medium bowl and toss with vinaigrette. Season to taste.

Serves: 4

this recipe from www.inmamaskithchen.com

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