2 tablespoons (30 ml) white wine vinegar

2 tablespoons (30 ml) olive oil

1 teaspoon (5 ml) sugar

1/2 teaspoon (2.5 ml) ground fennel seeds

1 bulb fennel, halved and thinly sliced with a mandolin

4 cups (1 litre) mesclun lettuce

Salt and pepper

In a large bowl, combine vinegar, oil, sugar, and fennel seeds. Season with salt and pepper. Add the fennel and toss to combine. Set aside, if needed.

Just before serving, add the lettuce and adjust the seasoning.

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