Apple-Fennel Salad

From Ming Tsai

Serves 4

INGREDIENTS:

·         1 tablespoon Dijon mustard

·         1/4 cup fresh lemon juice

·         1/4 cup fresh lime juice

·         1 garlic clove, minced

·         1 shallot, minced

·         1 1/2 cups grapeseed or canola oil

·         1 bulb fennel, shaved

·         3 Granny Smith apples, julienned

·         Kosher salt and freshly ground black pepper

·          

INSTRUCTIONS:

In a blender, combine mustard, lemon juice, lime juice, garlic and shallot; blend until smooth.

With blender running, slowly drizzle in oil until vinaigrette is emulsified. Check for seasoning and add salt and pepper if necessary.

In a large bowl, combine fennel and apples and dress with vinaigrette. Reserve extra vinaigrette for later use.