Fennel and Mushroom Salad

Recipe courtesy of Chef Ida Shen, University of California, Berkeley

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Yield: 24 two-ounce servings

Ingredients

Meyer Lemon Vinaigrette

1/4        cup fresh Meyer lemon juice

1/2        teaspoon honey (or more if using regular lemons)

1          teaspoon Dijon mustard

3          ounces extra-virgin olive oil

Salt and black pepper

Salad

2          pounds fennel bulbs

1          pound white button mushrooms

Salt and black pepper

1          ounce chopped fresh chives

Directions

To make the vinaigrette, combine the juice, honey, and mustard in the bowl of a food processor or blender. While the machine is running, slowly pour in the oil to emulsify the vinaigrette. Season with salt and pepper. Makes about 3/4 cup.

To make the salad, trim the tops from the fennel and reserve the best-looking inner fronds for garnish. Shave the fennel  1/8 inch thick on a mandoline. Toss it with a little of the vinaigrette to prevent browning and layer them on a large platter.

Shave the mushrooms 1/8 inch thick on a mandoline. Layer them over the fennel. Sprinkle everything with salt and pepper. Drizzle with about ½ cup more vinaigrette. Sprinkle with the chives and garnish with the reserved fennel fronds.