Fennel Slaw with Mint Vinaigrette

• 1 large fennel bulb (or 2 medium bulbs)
• 1 1/2 teaspoons sugar
• 2 tablespoons lemon juice
• 1/4 cup extra virgin olive oil
• 1/2 teaspoon Dijon mustard
• 1/2 teaspoon salt
• 1 tablespoon fresh mint, chopped
• 2 teaspoons shallot or onion, minced

Make the vinaigrette:

Put the lemon juice, shallot, mustard, salt, sugar and mint in a blender and pulse briefly to combine. With the motor running, drizzle in the olive oil until it is well combined.

Shave the fennel into thin slices:

Using a mandoline shave the fennel into 1/8 inch slices starting from the bottom of the bulb. Don't worry about coring the fennel bulb, it's unnecessary. 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.

Marinate fennel with vinaigrette:

Toss with the fennel and marinate for at least an hour. Serve this salad either cold or at room temperature.