These days we are seeing lots of kale or spinach and strawberry salads on restaurant menus. A nice pairing of two seasonal ingredients. But why not extend that sort of thinking into early summer with fennel and blueberries? This is a basic idea you can modify by including whatever vegetables you like. And add some of that beautiful local celery. Just be sure to slice it thinly.
Ingredients:
Thinly sliced fennel, with some chopped fronds Thinly sliced celery 1 cup blueberries 1/4 cup chopped pecans 2 tablespoons balsamic vinegar 2 tablespoons olive oil Salt and pepper Shaved Parmesan
Preparation:
Combine fennel, celery, blueberries and pecans in a medium bowl. Toss with vinegar, olive oil and salt and pepper. Sprinkle with Parmesan and serve immediately.