Butter Leaf Salaf with Fennel and Daikon

Dressing:
Minced Shallot
Red Wine Vinegar
Country Dijon Mustard
Chopped Capers
Salt and Pepper Olive Oil

To Make Dressing:
1. Mix Shallot with less than a tbl. of red wine vinegar. Let Sit for 15 minutes.
2. Add tsp. of mustard, about a tsp. of capers, freshly ground pepper and good sea salt.
3. Slowly wisk in good olive oil, about 3 tbl. or so.

Salad
Thinly Slice 1 bulb of Fennel and 1 Daikon Radish.
Wash and Trim Butter Lettuce.

Toss all the ingredients with the dressing.
(If I had a ripe avocado, I would have added it).