Julienned Butternut And Shaved Fennel Salad

• Spicy raw butternut salad
• 1 teaspoon Vietnamese garlic chili sauce
• 1/2 teaspoon sugar
• 1 tablespoon rice vinegar
• 4 Tbsp light vegetable oil
• The straight neck from a sizable butternut squash, peeled and cut in half, julienned using wither a julienne peeler or the appropriate fitting on you mandolin
• Marinated shaved fennel
• Juice of half an orange (about 1/4 cup)
• 2 teaspoon honey
• 3 tablespoons of good olive oil.
• 1/2 teaspoon cumin seeds, dry toasted and ground
• kosher salt and ground black pepper to taste
• Two whole fennel bulbs (safe the fronds for garnish), halved, cored and shaved on a mandolin
• Pomegranate seeds, optional garnish

1. Prepare each dressing separately in two medium sized bowls.
2. Approximately 30 minutes before you want to serve the salad, put the raw julienned squash into its dressing, tossing to coat, and put the fennel into its dressing, also tossing to coat.
3. When it's time to plate the salad (you can do this on individual plates or on a platter for family-style service), first spread the shaved fennel in one layer on the plates/platter. Then pile the julienned squash on top of it. Sprinkle with fennel fronds and (optional) pomegranate seeds.
4. Serve immediately.

butternut salad, chili sauce, sugar, rice vinegar, vegetable oil, neck, fennel, orange, honey, olive oil, cumin seeds, kosher salt, fennel bulbs, pomegranate seeds

Taken from food52.com/recipes/7345-julienned-butternut-and-shaved-fennel-salad (may not work)