Root-Veggie Slaw With Crispy Bacon

• 3 medium-sized carrots
• 2 parsnips
• 1 hard, green apple
• 1 head radicchio
• 1/4 cup creme fraiche
• the juice and zest of 1 medium-sized lemon
• 1 teaspoon honey
• 2 tablespoons whole grain mustard
• 4-5 pieces bacon

1. In an oven set to 375u0b0F, cook bacon on a sheet pan until crispy. Remove from oven, and set one a rack over paper towels to drain.
2. Peel and wash carrots, parsnip and the apple. Julienne everything using a mandolin at 1/8 inch. Roughly chop radicchio, and then toss everything together in a large mixing bowl.
3. In a separate small bowl, zest and juice the lemon. Add mustard, creme fraiche, and honey; mix to incorporate. Season to taste.
4. With your hands, mix together the dressing with the vegetables. Cut the bacon into bite-sized pieces, and scatter across the top.

carrots, parsnips, hard, head radicchio, crueme fraueeche, lemon, honey, whole grain mustard, bacon

Taken from food52.com/recipes/14562-root-veggie-slaw-with-crispy-bacon (may not work)