Fennel and Sorrel Salad

Ingredients

For the salad

• 3 fennel bulbs, sliced very thinly, preferably done with a mandolin
• 1 candy beet and golden beet, peeled and thinly sliced
• 1 small handful red veined sorrel (if not available, substitute for dill)

For the poppyseed dressing

• 1 tablespoon poppy seeds
• 1 tablespoon very good olive oil
• ½ tablespoon cider vinegar
• ½ tablespoon maple syrup
• 1 crushed clove smoked garlic

Method

Whisk the dressing ingredients together with a pinch of sea salt, and then check the seasoning, adding more maple syrup or vinegar to balance.

Place the fennel and candy beets in a bowl and coat with the dressing. Assemble onto a plate and scatter over the sorrel. Serve at once, or keep cool in the fridge until ready to eat.