Fennel & Slivered Almond Salad

Ingredients

4
fennel bulbs
2 cups
slivered almonds (toasted)
1
lemon (juiced)
6 cloves
garlic
1⁄3 cup
olive oil
6
dates
1⁄3 cup
coconut vinegar (or other light vinegar)
2 tablespoons
Dijon mustard
 
salt (to taste)
Yields:
servings

Instructions

Cut stems off fennel bulbs. Shred fennel into thin slices in food processer. Process the dressing ingredients (lemon through salt) until blended, adding more oil if necessary. Place the shredded fennel and almonds in a large bowl and coat with the dressing.