Ingredients
a small fennel bulb, cleaned and cut into thin slices or shaved
a few endive leaves, cleaned
5-6 radishes, cleaned and cut into halves or quarters
half a red beet, cleaned and cut into two halves and then into slices
5-6 tablespoons extra virgin olive oil
the guice of half a lemon
2-3 teaspoons apple vinegar
2 teaspoons rice malt syrup
whole sea salt, just enough to taste
dried thyme, to taste
freshly ground green pepper, to taste
Makes 2 servings.
Directions
In a salad bowl, combine the fennel, endive, radishes and beet and toss gently. Pour the olive oil, lemon juice, apple vinegar, and rice malt syrup in a jar, add some salt, secure with a lid then shake to mix. Drizzle some vinaigrette over the vegetables, sprinkle with the thyme and green pepper and and serve.
