Ingredients

• 2 large carrots
• 1 large fennel bulb
• 1 lemon, juiced
• 3 tablespoons extra virgin olive oil
• Salt and pepper to taste
• Baby mache (any mild green will do)

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Instructions

1. Using a peeler, remove the skin from the carrots and discard, then continue to peel the carrots until you are left with a pile of long thin slices. Cut the fennel bulb in half and remove the core from the inside. Shave the fennel as thinly as possible. In a separate bowl, mix together the lemon juice and extra virgin olive oil, season with salt and pepper. Dress the fennel and carrots with some of the vinaigrette and add the mache last.;