Dressing

• 2 tbsp cider vinegar
• Salt and freshly ground pepper
• ¼ tsp ground fennel or fennel pollen
• ½ tsp of grainy mustard
• ¼ cup olive oil

Slaw

• 1 crisp tart apple (Cortlands or Spy’s are good) unpeeled
• 1 small fennel bulb – trimmed and cored
• 2 tsp of chopped fresh thyme
• ½ cup of thinly sliced red onion

Method

• Whisk together the dressing ingredients
• Using the julienne blade of a mandolin grate the apple and fennel and combine in a bowl with the onion and other slaw ingredients
• Add the dressing and toss, season to taste with salt and pepper

This salad is great with fish like salmon or tuna.

Serves 4.

1/4 cup (50 mL) olive oil
2 tbsp (25 mL) balsamic vinegar
1 tbsp (15 mL) Dijon mustard
8 shallots, peeled and halved
2 lb (1 kg) Brussel sprouts, trimmed and cut in half
Salt and freshly ground pepper
3 tbsp (45 mL) butter
1 cup (250 mL) chicken or vegetable stock or water
2 tbsp (25 mL) chopped fresh dill

1. Preheat oven to 425°F (220°C).
2. Whisk together olive oil, vinegar and Dijon mustard. Toss with shallots and Brussels sprouts. Season with salt and pepper.
3. Lay sprouts and shallots in single layer on baking sheets.
4. Bake for 20 to 25 minutes or until sprouts and shallots are tender and browned. Reserve.
5. Place butter in large skillet over medium heat. Add sprouts and shallots and toss until heated. Pour over stock and bring to boil. Reduce until stock thickens and sprouts glisten. Sprinkle with dill.