• 4 cups romaine
• ½ cup shaved fennel bulb
• ½ cup shaved carrots
• 3 tablespoons of edamame, shelled, frozen, cooked
• Freshly ground pepper
• Salt

Tear bite-sized pieces of lettuce into a large salad bowl. Add fennel, carrots and edamame and toss with 1-2 tablespoons of Sherry Vinaigrette Dressing.

Add salt and freshly ground pepper to taste.

Sherry Vinaigrette Dressing

• 2 tablespoons of sherry vinegar
• 1 teaspoon Dijon mustard
• ½ teaspoon agave nectar
• 1-2 cloves of garlic, finely minced
• ¼ teaspoon salt
• Freshly ground pepper
• 4 tablespoons of canola or of extra virgin olive oil

Mix all ingredients except the olive oil in a blender or food processor. Slowly drizzle in the olive oil through the top hole of the blender and continue blending until the mixture thickens slightly. Refrigerate for storage.

Hints:

If you have a mandoline slicer, use it to cut the fennel and carrots into uniform slices. If not, a wide vegetable peeler works just as well.