Green Salad & Dressing

2 cups romaine lettuce cut in bite-size pieces

1 cup radicchio, cut into bite-size pieces

1 cup fennel bulb finely sliced

Fresh cracked pepper and sea salt to taste

1?4 cup olive oil

1?4 cup canola oil

3 tbsp apple cider vinegar

1 tbsp lemon juice

1 tbsp Dijon mustard

1 tbsp maple syrup

2 tbsp each chopped fresh parsley, thyme and fennel leaves

1 tsp sea salt Black pepper to taste

1. Toss all ingredients together and add ¼ cup salad dressing.

Serves 2 as a hearty side dish.

Keep remaining salad dressing in the fridge for up to two weeks.