Endive And Fennel Salad With Mint And Orange-Blossom Dressing - cooking recipe

Ingredients

4 endives, a mixture of green and red
2 fennel bulbs
1 bunch mint leaf, picked from stems
dressing
2 garlic cloves, peeled
4 tablespoons olive oil
2 tablespoons lemon juice
1 tablespoon lime juice
1 teaspoon runny pale honey
1 teaspoon orange blossom water
salt and pepper

Preparation

Slice an inch off the stem of the endives and the outer leaves will fall away. Peel away the others until just the cores are left. Slice the cores into quarters. Rinse the leaves, then pat them dry and place in a large bowl.
Cut the fennel bulbs in half and slice into semicircular slivers, right up to and including the fluffy green part. Add to the endives, along with the mint leaves.
For the dressing, pound the garlic using a pestle and mortar until it starts to break down. Slowly add the olive oil and stir with the pestle, then add the lemon and lime juice. The ratio of lemon to oil is a personal preference, so experiment. Next, add the honey and orange-blossom water, and season. Toss into the salad just before serving.