While visiting with Stuart Munro, my friend and former band mate in Victoria, BC, he made us this fabulous fennel salad. Stu and The GreenMan drank dark home brewed ale, while the women drank sweet local white wine of the Gewurztraminer variety. We were on our way back from Alaska and had a blast eating, drinking and jamming with Stu and friends in Penelope's back yard. Even friends who would never consider eating raw beets have been raving about this salad. Thanks Stu!
1 fennel grated
1 apple grated
1 beet grated
fresh chopped mint (to taste)
2 cloves fresh minced garlic
chopped pecans and maple syrup - bake the pecans covered lightly with maple syrup at 350 degrees for 15-20 minutes or until crisp.
crumbled Stilton cheese
Celtic sea salt (to taste)
toss in olive oil and balsamic vinegar
