Fennel and Spring Radish Salad
By Chef Clayton Chapman, the Grey Plume Yield: 2–3 servings 2 bulbs fennel with fronds (greens) attached 4 spring radishes (such as watermelon, red, breakfast, black or daikon) Zest and juice from 1 whole lemon (Zest the lemon before you juice it.) 1 tablespoon raw honey 1 tablespoon white wine vinegar 6 ounces extra-virgin olive … Read moreFennel and Spring Radish Salad