Spring Greens & Fennel Salad with Grainy Mustard Vinaigrette

Serves 6


3 cups spring greens
1 fennel bulb, sliced thin
3 tablespoons fresh dill leaves
2 tablespoons fresh parsley leaves
1 tablespoon fresh tarragon leaves
â…“ cup extra virgin olive oil
1 tablespoon whole grain mustard
2 tablespoons honey
1 clove garlic, chopped fine
2 tablespoons lemon juice


In a large salad bowl combine the greens, the fennel and the fresh herbs and toss together until well mixed. In a small mixing bowl whisk together the olive oil, mustard, honey, garlic and lemon juice until emulsified. Season with salt and pepper and toss over the salad mixture.