Fennel and Carrot Salad
| Yield: | 4 Servings |
| Categories: | Salads |
| 3 | Carrots; peel, grate, About 2 Cups | |
| 2 | Fennel Bulbs; thinly sliced | |
| 6 | Bacon Slices; Cooked Crisp And Chopped | |
| 1/4 | c | Red Wine Vinegar |
| 1 | tb | Dijon Mustard |
| 1/4 | c | Olive Oil |
| 1 | tb | Finely Chopped Fresh Dill |
| 2 | Shallots; finely chopped | |
| 1 | 1/2 Teaspoons sugar (up To 1) | |
| Salt | ||
| Freshly Ground Black Pepper |
Advertisement