FENNEL WHO KNOWS HOW TO USE FENNEL SO HERE IS SOME HELP ENJOY DAN:

                          FENNEL SLAW WITH APPLE by CHEF DAN:

Serves 4-6

INGREDIENTS:

2 small fennel bulbs, trimmed off tops and fronds, thinly sliced

2 apples, skin on, corded and thinly sliced

1/2-cup cabbage thinly sliced

2 tablespoons red tart cherries

3 tablespoons hot water

DRESSING:

1/4-cup Greek yogurt

1/4-cup light mayonnaise

1/4-cup buttermilk

1 tablespoon lemon juice

1 tablespoon Dijon mustard

1 tablespoon white balsamic vinegar

2 teaspoons sugar

3 tablespoons toasted pine nuts

DIRECTIONS:

1.    Place red tart cherries in a dish, and cover with 3 tablespoons hot water.

2.    Plump and soften the cherries for 5 minutes, drain and set aside.

3.    In a bowl, prepare dressing by combing all dressing ingredients.

4.    Set aside.

5.    In a salad bowl add the thinly sliced fennel bulbs, apples, cabbage and whole cherries.

6.    Finely dice fennel tops and add to the salad bowl

7.    Pour dressing on the salad and mix thoroughly.

 ENJOY DAN:                                                           BON-APPETITE!!