- 2 tablespoons (30 ml) white wine vinegar
- 2 tablespoons (30 ml) olive oil
- 1 teaspoon (5 ml) sugar
- 1/2 teaspoon (2.5 ml) ground fennel seeds
- 1 bulb fennel, halved and thinly sliced with a mandolin
- 4 cups (1 litre) mesclun lettuce
- Salt and pepper
- In a large bowl, combine vinegar, oil, sugar, and fennel seeds. Season with salt and pepper. Add the fennel and toss to combine. Set aside, if needed.
- Just before serving, add the lettuce and adjust the seasoning.