Avocado Grapefruit and Fennel Salad

 Ingredients:

greens (microgreens, arugula, etc)
1 fennel bulb, thinly sliced
1 avocado, diced
2 grapefruits, cut into segments
vegan parmesan (optional)

2 tablespoons grapefruit juice
1 tablespoon white balsamic vinegar
2 tablespoons olive oil
1 small shallot, minced
1/2 teaspoon mustard seeds
salt and black pepper, to taste

Plate the greens and arrange the remaining salad ingredients on top.

Combine dressing ingredients and spoon over the salad.

French Lentil and Fennel Soup

Ingredients:

1 cup green lentils, presoaked
2 leeks, thinly sliced
1 fennel bulb, chopped
2 tablespoons ginger, minced
1 star anise
oil
salt and red pepper to taste
vegetable stock

Boil the lentils with the ginger and star anise until they are tender. Remove star anise, drain half the liquid, stir in veggie stock, and set aside.

Saute leeks and fennel in oil until tender. Pour in lentil mixture, add salt and red pepper and simmer for about 15 minutes.

Garnish with fennel fonds and serve with bread.