LEMON FENNEL SLAW (Lemon Dill Mustard)


4 tablespoons E&V Lemon Dill Mustard
4 tablespoons mayonnaise
2 teaspoon red wine vinegar
2 teaspoons sugar
1 pound fennel bulb, top removed
Salt and pepper to taste

Preparation Instructions:
In a medium sized bowl whisk together E&V Lemon Dill Mustard, mayonnaise, vinegar and sugar. Trim fennel tops flush with bulbs and discard stalks. Rinse fennel bulbs and cut in half from the top down and remove core. Finely slice fennel on a mandolin slicer, or with a very sharp knife. Toss fennel with dressing and chill for at least one hour to marry flavors. Serves 6

Tressa's Tip: Excellent served with grilled or barbecued chicken.

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