Warm Potato & Fennel Salad
Yields 8 Servings
Serving Size
1 lb. Red, White or Purple Potatoes
3 Tbs. Flax Oil
1 Tbs. Red Wine Vinegar
1 Tbs. Whole Grain Mustard
1 Fennel Bulb, halved and sliced thinly
3 Tbs. Red Onion, very thinly sliced
1 Handful of Whole Italian Parsley Leaves
Wash and quarter the potatoes. Boil until tender in lightly salted water. Meanwhile, slice the fennel and onion. Drain the potatoes and place them in a large bowl for 5 minutes to cool slightly. Drizzle with flax oil, toss, then add the organic red wine vinegar and toss again. Season with salt and pepper. Add the fennel, onion and parsley and adjust the season to taste. Serve warm.