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.
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.