Broccoli And Cranberry Slaw

• 3 cups shredded broccoli (from about 1 large-ish head)
• 1 cup thinly sliced and then roughly chopped fennel
• 2/3 cup dried cranberries
• 1/3 cup extra virgin olive oil
• 2 tablespoons whole grain dijon mustard
• 4 teaspoons balsamic vinegar
• 1/2 teaspoon sea salt
• 1/4 teaspoon freshly ground black pepper

1. In a large bowl, combine the broccoli*, fennel, and cranberries. Set aside.rn *the best way to shred the broccoli is to cut the stalks off, and slice chunks of the head so that you can feed each piece through a food processor fitted with the shredding disk.*
2. In a small glass or bowl, combine the olive oil, mustard, balsamic, salt, and pepper and whisk with a small whisk or fork to emulsify (see above picture for ideal texture), about 1 minute.
3. Pour the dressing over the broccoli mix then toss to thoroughly coat. Eat immediately or refrigerate until ready to serve. Will last about 4-5 days in the fridge. Enjoy!

broccoli, fennel, cranberries, extra virgin olive oil, whole grain dijon mustard, balsamic vinegar, salt, freshly ground black pepper

Taken from food52.com/recipes/68259-broccoli-and-cranberry-slaw (may not work)