Fennel Slaw with Honey-Mastiha Dressing
A delicious salad that stands up to great barbecued meats and more.
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As you slice the fennel, place the pieces in a bowl filled with ice water to crisp for 5 minutes. Strain and pat dry with a clean kitchen towel. Transfer to a serving bowl.
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Whisk together the olive oil, lemon juice, honey, salt, pepper and mastiha until a unified emulsion forms.
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Garnish the fennel slices with the toasted hazelnuts and blue cheese and pour in the dressing. Serve.
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Note: You can add a few chopped fennel fronds to the salad, too.