Pear Fennel Salad with Lemon Maple Vinaigrette

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Vinaigrette:

1 tablespoon French mustard 

1 large lemon, juiced 

2 tablespoons pure maple syrup 

1 cup extra virgin olive oil 

1 tablespoon chopped fennel fronds 

Sea salt and black pepper to taste

Blend all the ingredients until smooth and creamy. Keep refrigerated.

Salad:

1 fresh fennel bulb, slice into thin strips 

2 large ripe Anjou pears, slice into thin strips 

1 large shallot, slice into strips 

2 fennel stalks with fronds, slice into thin strips

Toss pears, shallot, and fennel to combine. Arrange in a large serving platter with fresh slices of sourdough baguette around the edges.Drizzle a generous amount of vinaigrette over the top and serve immediately.

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