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Fennel & Raisin Salad with Walnut CroutonsFennel & Raisin Salad with Walnut Croutons
- 2 bulbs fennel, trimmed, outer layer removed
- Olive oil
- 4 thick slices walnut bread
- 4 tablespoons butter
- 1/4 cup raisins
- 1 large head romaine lettuce, trimmed, washed, dried, and torn into bite-sized pieces
- 1 tablespoon apple cider vinegar
- 1 tablespoon fresh lemon juice
- 2 teaspoons Djion mustard
- 1/3 to 1/2 cup olive oil
- Freshly ground pepper
- Pinch dried thyme
Directions:View on Big Girls Small Kitchen
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