Garden Greens With Fennel Dressing
|Unflavored gelatin||1⁄2 Teaspoon|
|Cold water||2 Tablespoon|
|Boiling water||1⁄4 Cup (4 tbs)|
|Dry mustard||1⁄4 Teaspoon|
|Black pepper||1⁄8 Teaspoon|
|Anise extract/Ground fennel seeds||1⁄4 Teaspoon|
|Fresh lemon juice||1 Tablespoon|
|Raspberry vinegar/Wine vinegar||1⁄4 Cup (4 tbs)|
|Walnut oil/Canola oil||1 1⁄4 Teaspoon|
|Head of lettuce||10 Ounce, washed and torn into bite-sized pieces|
|Head of radicchio||10 Ounce, washed and torn into bite-sized pieces|
|Arugula||3 Ounce, washed and torn into bite-sized pieces (1 Bunch)|
|Mache leaves/Spinach leaves||1 Cup (16 tbs), washed and torn into bite-sized pieces|
|Fennel bulb||8 Ounce, finely chopped (Reserve Fern For Garnish)|
|Pine nuts||1 Tablespoon, toasted|
To prepare dressing, sprinkle gelatin over cold water in small bowl; let stand 1 minute to soften.
Add boiling water; stir 2 minutes or until gelatin is completely dissolved.
Add salt and sugar; stir until sugar is completely dissolved.
Add all remaining dressing ingredients except oil; mix well.
Slowly whisk in oil until well blended.
Cover and refrigerate 2 hours or overnight.
Mix well before using.
To prepare salad, place all salad ingredients except pine nuts in large bowl.
Add dressing; toss until all leaves glisten.
Divide salad among 6 chilled salad plates.
Top each salad with 1/2 teaspoon pine nuts.
Garnish with sprig of fennel fern, if desired.