Ingredients
4
fennel bulbs 2 cups
slivered almonds (toasted) 1
lemon (juiced) 6 cloves
garlic 1⁄3 cup
olive oil 6
dates 1⁄3 cup
coconut vinegar (or other light vinegar) 2 tablespoons
Dijon mustardYields:
Instructions
Cut stems off fennel bulbs. Shred fennel into thin slices in food processer. Process the rest of the ingredients until blended, adding more oil if necessary. Place the shredded fennel and almonds in a large bowl and coat with the dressing. (Recipeā¦401)