Spring Fennel & Dandelion Green Slaw

• 1 fennel bulb
• 1/2 bunch dandelion greens, roughly chopped
• 1/3 cup green onions, scallions, or any variety of spring allium, chopped
• 1/4 cup cilantro, chopped
• 1 lemon
• 2 tablespoons olive oil
• 1 teaspoon honey
• 1/2 teaspoon black mustard seed
• 1/4 teaspoon salt (or to taste)

1. Cut the root part out of the fennel bulb. Slice the fennel thinly (ideally using a mandoline). Squeeze half the lemon over the slices to prevent browning.
2. Add the dandelion greens, green onions, and cilantro.
3. In a small skillet, heat a dollop of the olive oil over medium heat. When hot, add black mustard seeds. Cook for about a minute. The mustard seeds will start to pop (you might partially cover the skillet to protect the seeds from flying all over).
4. Squeeze the other half of the lemon in a small bowl. Add the olive oil, honey, mustard seeds, and salt. Whisk together, then pour over the veggies and stir to distribute the dressing.
5. Enjoy!

fennel, dandelion, green onions, cilantro, lemon, olive oil, honey, black mustard seed, salt

Taken from food52.com/recipes/17143-spring-fennel-dandelion-green-slaw (may not work)