TOMATO AND FENNEL SALAD

Recipe By :NATHALIE DUPREE COOKS SHOW#ND7113
Serving Size : Preparation Time :
Categories :New Text Import

Amount Measure Ingredient — Preparation Method
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1 large bulb fennel, cored, fronds removed, — bulb cut into=
thi
4 medium tomatoes, cut in wedges and seeded
1 teaspoon Dijon mustard
3 tablespoons red wine vinegar
Salt and freshly ground black pepper
2 tablespoons finely chopped fennel frond or cilantro

Combine the fennel and the tomatoes. Mix together the Dijon mustard,
vinegar, and oil. Season to taste with salt and pepper. Pour over the
dressing the fennel and tomatoes. Top with the chopped fennel.

Yield: 6 servings

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