Fennel Slaw with Mint Vinaigrette

Ingredients

• 1 large fennel bulb
• 1 1/2 teaspoons sugar
• 2 tablespoons lemon juice
• 1/4 cup extra virgin olive oil
• 1/2 teaspoon Dijon mustard
• 1/2 teaspoon salt
• 1 tablespoon chopped fresh mint
• 2 teaspoons minced shallot or onion

Directions

1. Add the lemon juice, shallot, mustard, salt, sugar and mint to a blender, then pulse just long enough to bring everything together. Turn the blender on and slowly stream in the olive oil, letting it blend until the vinaigrette is smooth and combined.
2. Set the fennel bulb on a mandoline and slice from the bottom into 1/8 inch pieces. You can skip removing the core, since it does not need it here. If a mandoline is not in your kitchen, cut the bulb as thinly as you can with a knife. Chop a few of the fennel fronds, too, so they can go into the salad.
3. Toss the sliced fennel with the vinaigrette and let it sit for at least an hour. Serve the salad cold or at room temperature.