Fennel and Carrot Salad (Contributed from CSA Member Hayley McDougall)

- 2 large or 3 medium potatoes

- 1 fennel bulb

- 2 carrots

- 1 red onion (optional)

- 1 T honey


- 1 T Dijon mustard
- 2 T balsamic vinegar

- 2 T olive oil

- Salt and pepper to taste


1)      Julienne your potatoes and fennel bulb.  Saute in a small amount of cooking oil until tender

2)      Meanwhile, grate your carrots and finely chop red onion.

3)      Whisk together honey, mustard, vinegar, olive oil, salt and pepper in a bowl until you have the dressing.

4)      Pour dressing over the cooked potato and fennel and stir.  Put on serving plates with raw carrot and onion on the side, or mixed in, and garnish with the feathery tops of the fennel bulb.  Serves 4 as a side