Recipe: Fennel and Carrot Salad (Nathalie Dupree recipe)

FENNEL AND CARROT SALAD

3 carrots, peeled and grated (about 2 cups)
2 fennel bulbs, thinly sliced
6 bacon slices, cooked crisp and chopped
FOR THE DRESSING:
1/4 cup red wine vinegar
1 tablespoon Dijon mustard
1/4 cup olive oil
1 tablespoon finely chopped fresh dill
2 shallots, finely chopped
1 to 1 1/2 teaspoons sugar
salt and freshly ground black pepper (to taste)

In a large bowl, toss together the carrots, fennel, and bacon.

In a small bowl, whisk together the red wine vinegar, mustard, olive oil, dill, shallots, and sugar. Season to taste with salt and pepper. Pour over the vegetables and let marinate at room temperature for at least 1 hour before serving.

Makes 4 servings
Source: Nathalie Dupree Cooks