INGREDIENTS
Fennel bulb and fronds plus greens and herbs of choice* (6 cups combined)
*try bok choy, chard, garlic scapes, pea shoots, head lettuce or other
VINAIGRETTE
1 garlic clove, minced
1 small shallot, minced
Juice of 2 Meyer lemons
1⁄4 cup apricot juice
1⁄4 cup balsamic vinegar
1⁄2 cup extra virgin olive oil
1 tablespoon maple mustard
2 tablespoons maple syrup
Pinch of sea salt
PREPARATION

Tear greens into pieces and place in large bowl. In separate bowl, whisk together vinaigrette ingredients. Pour vinaigrette over greens, toss and serve.

(Source: adapted from Clean Food by Terry Walters)