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This interesting combination of ingredients turns the everyday idea of salad into something quite memorable. The salad is wonderful served warm, which takes some last-minute preparation. If time is an issue, the dish may instead be served at room temperature cooking each vegetable up to a day in advance.

Yields – 4-6 servings

Prep Time – 40 Minutes

Resting Time – 10 Minutes

Ingredients

• 1 lemon
• ¼ cup tahini
• 2 ½ + 1 tablespoons maple syrup
• 2 tablespoons low sodium tamari
• ¼ cup olive oil + 1 tablespoons
• 1 clove garlic, minced
• ¼ teaspoon crushed dried red pepper (or to taste)
• 2-3 tablespoons water
• Salt and freshly ground pepper to taste
• 4 fennel bulbs
• 1 tablespoon fennel seeds, crushed
• ¼ pound shiitake mushrooms
• 1 cup snow peas
• 4 cups mixed greens, cleaned
• ½ cup toasted walnuts
• ¼ cup currents

Instructions

Step 1

To prepare the dressing: zest and juice the lemon, setting each aside separately. In a small mixing bowl whisk together the tahini, 2 tablespoons lemon juice, 2½ tablespoons maple syrup, tamari, 1 tablespoon olive oil, a pinch of the lemon zest, the garlic, salt, pepper and crushed pepper to taste. Stir until the salad dressing has a smooth, creamy texture, adding enough water to thin to desired texture. Taste and adjust the seasonings. The dressing may be prepared up to a week in advance if stored in an airtight container in the refrigerator.

Step 2

Trim the tops, stem ends and any tough outer layers from the fennel. Cut each bulb lengthwise into ¼ inch thick slices. In a large skillet heat 2 tablespoons oil over medium high heat until hot, but not smoking. Add the crushed fennel slices in a single layer and cook until golden brown then flip each slice over. Lower the heat slightly and continue to cook, adding the crushed fennel, a sprinkling of salt and pepper and 1 tablespoon of the maple syrup—drizzling the syrup between the slices and sliding the slices over the syrup to coat the bottom surface of each slice. After about 3 to 5 minutes the fennel should be just tender and the original cooked side will have begun to caramelize. Remove from heat.

Step 3

Meanwhile, trim and discard any tough stems from the shiitake. Rinse the mushroom caps, then pat dry and slice into thin strips. In a small skillet, heat 1 tablespoon oil over medium high flame. Add the sliced mushrooms and toss, then reduce heat slightly. Add 1 tablespoon lemon juice and season with salt and pepper. Continue to cook, tossing often, until tender, about 8 minutes.

Step 4

Trim and discard the strings from the snow peas, then stack the peas and slice lengthwise into thin shreds. Steam the shredded snow peas over rapidly boiling water for about 1 minute, until just tender. Drain immediately.

Step 5

Each of these vegetables may be prepared up to 24 hours in advance of serving. If prepared ahead, store separately in covered containers and bring to room temperature before completing preparation of the salad.

Step 6

Toss the greens, cooked mushrooms and snow peas, currents and walnuts together with a small amount of the salad dressing and place on individual or one large serving plate. Arrange the glazed fennel around the dish and serve with additional dressing along side.