Ingredients:
2 tablespoons chopped sun-dried tomatoes
3 tablespoons boiling water
¼ cup fresh lemon juice
4 teaspoons olive oil
1½ teaspoons Dijon mustard
¼ teaspoon sea salt
2 bulbs fennel
2 teaspoons small capers, coarsely chopped
Directions:
1. In a medium heatproof bowl, combine the sundried tomatoes and boiling water. Let stand for 15-20 minutes until the tomatoes have softened.
2. Add the lemon juice, oil, mustard, and salt to the sun-dried tomatoes.
3. Cut off the fennel stalks and fronds. Finely chop ¼ cup of the fronds and add to the bowl of dressing; discard the stalks. Cut the bulbs in half lengthwise and slice thinly crosswise.
4. Add the fennel and capers to the bowl and toss well to combine. Serve at room temperature.
Makes 4 servings