Fennel & carrot salad

Yield: 4 Servings

Measure Ingredient
3 carrots -- peeled and
2 fennel bulbs -- thinly
2 shallots -- finely chopped

: grated

: about 2 cups

: sliced

6 sl bacon -- cooked crisp and

: chopped

¼ c red wine vinegar

1 TB Dijon mustard

¼ c olive oil

1 TB fresh dill -- finely

: chopped

1 ts sugar -- or more to taste

: Salt

: Freshly ground black pepper In a large bowl, toss together the carrots, fennel, and bacon. In a small bowl, whisk together the red wine vinegar, mustard, olive oil, dill, shallots, and sugar. Season to tastewith salt and pepper. Pour over the vegetables and let marinate at room temperature for at least 1 hour. Yield: 4-6 servings [patH mcRecipe] Recipe By : Nathalie Dupree Cooks (1996) TVFN From: Path <phannema@...> Date: Sat, 12 Oct 1996 20:19:43 ~0700 (

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