Baby Cucumber and Fennel Salad


1/3 cup olive oil
2 1/2 teaspoons wholegrain mustard
1 teaspoon sugar
1 garlic clove, crushed
juice from1 lemon
10 oz baby cucumbers, chopped
3 bulbs baby fennel
10 oz baby spinach leaves
1/2 cup hazelnuts, toasted
1/2 cup dried cranberries, raisins, or apricots
1/2 cup goat cheese


Mix together olive oil, mustard, sugar, garlic and lemon juice. Season well with salt and pepper and set aside.

Peel the cucumber into ribbons using a potato peeler. Slice the fennel very thinly. Now is the time to use a mandolin if you have one.

Toss cucumber and fennel together in a large bowl with the spinach, hazelnuts, and cranberries. Add the dressing and mix well.

Serve with a few dollops of goat cheese, salt and pepper.


CREDITS: Sweet Paul