Radish & Fennel Salad With Guinness Mustard Vinegarette

1. 1

   Slide the radishes using a mandolin & add to a bowl of ice water.

2. 2

   Trim the top and bottom of the fennel bulbs. Remove and discard any tough outer layers. Reserve fronds. Slice the bulb using a mandolin. Add the sliced fennel to the bowl of ice water and let stand for 15 minutes, or until very crisp. Drain.

3. 3

   Wisk together mustard, vinegar and olive oil until combined. Taste & add salt and pepper as needed.

4. 4

   Drizzle dressing over radishes & fennel and toss to coat.

5. 5

   Add chopped fennel fronds, additional fresh ground pepper to taste.

6. 6

   Let stand for 5 minutes & toss one additional time just before serving.

* Per serving · 4 servings · Values may vary.

No additional tips available.