Fresh Fennel with Mint Vinaigrette

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Serves 4-6.

  1. Using a mandoline, shave the fennel into 5 mm slices starting from the bottom of the bulb. . If you don’t have a mandoline, slice the bulb as thin as you can. Chop some of the fennel fronds as well to toss in with the salad. I am lucky – i have a set of fantastic knives, and a special someone who is a knife sharpening master..
  2. Toss fennel with vinaigrette and marinate for at least an hour.

Serve at room temperature.

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