Spring Fennel Sandwiches

• Filling
• 1/4 cup mascarpone cheese
• 1 teaspoon Dijon mustard
• 1 teaspoon snipped chives
• 1 teaspoon drained capers
• 1/4 teaspoon ground black pepper
• 4 small red radishes, very thinly sliced
• 2 cups shaved fennel bulb
• Topping
• 1 hard boiled egg, chopped
• 1 teaspoon lemon zest
• 1 teaspoon snipped fennel fronds
• 1 teaspoon chopped pistachio nuts
• 1 clove garlic, crushed
• 4 teaspoons olive oil
• 2 teaspoons lemon juice
• 1/4 teaspoon salt
• 4 sprigs fennel fronds for garnish

1. Combine the mascarpone, mustard, chives, capers and pepper in a small bowl; mix well.
2. Spread over 1 side of each bread slice, dividing equally.
3. Top with the radish followed by the fennel, dividing equally.
4. Mix together the ingredients for the topping till well combined, spoon over the fennel; garnish the plates with the fennel frond sprigs and serve.

filling, mascarpone cheese, mustard, chives, capers, ground black pepper, red radishes, topping, egg, lemon zest, pistachio nuts, clove garlic, olive oil, lemon juice, salt, fennel

Taken from food52.com/recipes/21424-spring-fennel-sandwiches (may not work)