Salad
150 g (5 oz) button or baby portabella mushrooms
1 fennel bulb

Lemon Garlic Vinaigrette
2 Tbsp lemon juice (juicing a small lemon gives you about this much)
1/2 Tbsp Dijon mustard
1 clove of garlic, peeled and pressed
1/4 tsp salt (optional)
1/2 tsp freshly ground black pepper
1/2 Tbsp maple syrup
50 ml water (1/4 cup)

1. Clean and slice the mushrooms and put in a bowl. Cut off the green fennel fronds off of the fennel bulb and slice the fennel very finely. A mandoline is fantastic for this, if you have one. Put the fennel slivers into the bowl with the mushrooms.

2. Whisk or shake all the dressing ingredients into a dressing.

3. Pour the dressing over the salad, toss, and let marinate for 30 minutes before serving.