Servings: Makes 4 servings
Combine the olive oil, mustard, white wine vinegar and fennel fronds and season to taste with salt and pepper.
Gently toss the fennel, baby greens, tomatoes, endive, pear, fennel stems and almonds and toss with the vinaigrette just prior to serving.
From the book Charlie Trotter Cooks at Home
Published on January 01, 2006