Butter Lettuce and Fennel with Manchego Salad

Dressing

• ⅓ cup freshly grated 12 month aged manchego (+ more for shaving over the salad)
• 1-2 lemons + zest
• 1 ½ tsp honey
• 2 tsp dijon mustard
• salt to taste (I used Peg's Seasoned Salt)
• ⅓ cup olive oil

Salad

• 4 ½ oz container of butter lettuce
• 1 fennel (shaved)
• fresh ground black pepper (to taste for topping)

Dressing

1. 1

   Add grated manchego to a bowl with the zest of 1 lemon, the juice of both lemons, honey, dijon, salt and olive oil. Whisk really well. Let it sit for 15-20 minutes. Adjust for taste, i.e. it might want more olive oil or more lemon.

Salad

1. 2

   Shave the fennel and squeeze a bit of lemon on to it so it doesn’t turn brown.

2. 3

   Add the butter lettuce leaves and fennel to a bowl. Gently massage the dressing in, adding as much or as little as you want.

3. 4

   Shave more parmigiano on top as well as fresh ground black pepper and that is it.