Antipasto Salad with Fennel

Ingredients

• 2 cups carrots, turned
• 1-1/2 cups thickly sliced celery
• 1 cup fresh sliced fennel bulb
• 2 TBS rinsed and quartered Kalamata olives
• 2 TBS capers, rinsed

Dressing

• 1-1/2 tsp dried Italian mixed herbs
• 2 medium cloves garlic, pressed
• 2 tsp Dijon mustard
• 1 tsp honey
• 1/4 tsp salt
• 1/4 tsp cracked black pepper
• 1-1/2TBS fresh lemon juice
• extra virgin olive oil to taste

Directions

1. Press garlic and let sit during step 2.
2. Bring water to boil in steamer and add carrots and steam for 4 minutes. Add celery and fennel and steam for just 1 more minute.
3. Remove from heat and place in a bowl with capers and olives.
4. Whisk all dressing ingredients together, drizzling olive oil at end a little at a time.
5. Toss with vegetables and marinate for at least 15 minutes before serving.