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Fennel and Fig Salad



1/4  cup extra-virgin olive oil

2  tablespoons red wine vinegar or balsamic vinegar

1  teaspoon dry mustard

2  tablespoons warm honey

1  small fennel bulb, bulb only, thinly sliced

3  cups mixed salad greens (romaine, radicchio, spinach)

8  fresh or dried figs, each cut into quarters

Salt to taste


In a large bowl, whisk together the oil, vinegar and dry mustard until an emulsion is formed.  Drizzle in the honey and whisk again.  Add salt to taste.

Combine fennel and salad greens in a bowl and toss well with the dressing.

Add the figs and gently toss again.  Add salt to taste.

This recipe is featured on show 2807 – Salads from Guy’s Garden.


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