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Recipe Summary test

prep:
20 mins
total:
20 mins
Servings:
6
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • In a large bowl, combine the buttermilk, sour cream, shallot, vinegar and honey; season with salt and pepper. Whisk in the EVOO.

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  • Trim the fennel tops and chop 3 tbsp. of the leaves; discard the remaining tops. Stir the leaves into the dressing. Cut the bulb in half lengthwise and, using a mandoline, shave into thin slices. Add the fennel, radicchio and nectarines to the dressing; toss to coat.

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