½ clove garlic, crushed
2 tsp Dijon mustard
2 Tbsp white vinegar
¼ cup extra virgin olive oil
¼ cup dried cranberries
2 large fennel
Finely grated zest and juice of 1 lemon
½ red cabbage
50 g baby rocket leaves
½ bunch chives, chopped into 3cm lengths
1 cup roughly torn witlof leaves
- Put garlic, mustard, vinegar and oil in a small jar, screw on lid, then shake well to combine. Add dried cranberries to dressing and set aside.
- Using a mandolin, shave fennel bulbs, reserving fennel fronds for later. Transfer to a large bowl and add lemon zest and juice. Toss well to coat completely (this will stop fennel from browning).
- Using mandolin, shave red cabbage and add to fennel along with rocket, chives and endive. Toss well to combine. Drizzle with dressing and toss again.
- Transfer to a large serving platter and top with reserved fennel fronds to serve.