Servings: Makes 4 servings
Ingredients 1/2 cup olive oil2 tablespoons whole grain mustard1 tablespoon white wine vinegar1/4 cup fennel fronds2 cups fennel , shaved1 cup mixed baby greens1 cup tear drop tomatoes , quartered1 each Belgian endive , julienned1 each Japanese pear , diced 1/4-inch1/2 cup fennel stems, cut on extreme bias1/2 cup almonds , chopped
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