 | | Directions | | Combine the creme fraiche with lemon juice, vinegar and olive oil. Season the dressing with sugar, salt and pepper to taste. Add the fennel and cucumber, radishes and onion. Toss to coat. Garnish with fennel fronds and herbs of choice, if desired. |
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Prep Time: 15 minutes
Servings: 6
|  | | Ingredients | | - | | 1/4 cup creme fraiche |
| - | | 1 lemon |
| - | | 1 tablespoon balsamic vinegar |
| - | | 2 tablespoons olive oil |
| - | | 2 teaspoons sugar |
| - | | salt and pepper, to taste |
| - | | 2 bulbs fennel, thinly sliced |
| - | | 1/2 English cucumber, thinly sliced |
| - | | 6 radishes, thinly sliced |
| - | | 1/2 red onion, quartered, thinly sliced |
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