Shaved Fennel Salad
|Saturated Fat Acids||4 g|
|Sugar added||1 g|
|Bread exchange unit||0.5|
Rinse fennel, pat dry and trim core. Using a mandoline, shave fennel very thinly. (Alternately, use the slicing blades of a box grater.)
Peel onion, halve and cut into paper-thin slices. Rinse orange in hot water and wipe dry. Finely grate zest oa half the orange.
Squeeze juice from orange, reserving 2 tablespoons. Juice lemon, reserving 1 tablespoon.
Layer fennel and onion slices with salami on a plate.
In a bowl, whisk together orange and lemon juices, honey and mustard. Season with salt and pepper. Whisk in olive oil in a thin stream until emulsified. Drizzle dressing over fennel mixture and let stand for 10 minutes to allow flavors to develop before serving.