Fennel is delicious when roasted (pair it with sliced apples or pears, season with salt and some dill, and then just roast until buttery soft!), but completely different and refreshing when enjoyed fresh like it is here. You can use the fennel as the main base of a salad and forgo greens completely, or simply start by incorporating it with your regular greens, as I do here.
Combine all salad ingredients except the nuts.
Whisk together dressing ingredients. Toss with salad and top with nuts.
Notes:
To wash fennel correctly, all the layers must be separated and washed before slicing (don’t slice when it’s still in the bulb shape).
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