From Justine Cooks by Justine Doiron
This dressing is very quick and tasty. I used it for many other roasted vegetables as well, and in fact forgot to include the fennel the most recent time I prepared it. I’m going to try to use the greens for a pesto. Last night I served Salmon on a platter, over farro, rimmed with all the roasted veggies (minus the fennel!).
INGREDIENTS:
2 large fennel bulbs, stalks and fronds removed, cut into chunks.
EVOO
Kosher salt
1 Tbsp smooth Dijon mustard
1 Tbsp whole grain mustard
1 Tbsp honey
2 Tbsp balsamic vinegar
Freshly ground black pepper
DIRECTIONS:
1) Preheat to 425 (I used 375), middle rack
2) Add the fennel to a sheet pan, drizzle with 2 Tbsp on OO and season with a few big pinches of salt. Mix to coat and spread out the fennel, giving plenty of room.
3) Roast until deeply brown and charred on the edges, 25-30 minutes.
4) While the fennel is roasting, in a medium bowl, whisk together both mustards, the honey, and vinegar. Whisking constantly, slowly pour in 1/4 cup OO to make a creamy dressing. Taste and season with salt and pepper as needed.
5) When the fennel is out of the oven, transfer it to a serving dish and spoon over the dressing. Garnish with the fronds and additional cracks of black pepper.