Ingredients: (Serves 4)

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Salad:

• 1 large fennel – quartered

• 1½ large red apples – quartered

 

Mustard Dressing:

• ½ cup whole egg mayonnaise

• 1-2 tablespoons pure maple syrup

• 2 tablespoons Dijon mustard

• 1½ tablespoons grainy mustard

• Fine white pepper – to taste

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Method:

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Dressing:

Using a small bowl, whisk all the mustard sauce ingredients together until fully incorporated.

Cover and refrigerate for later.

 

Salad:

Using the large bowl of a food processor, (fitted with the medium grater attachment), grate the fennel and apple together.

 

Transfer the grated fennel and apple mixture to a large serving bowl.

Fold enough of the cold mustard sauce through the fennel/apple mixture to just coat the salad.

 

Serve fresh and chilled.