Fennel Endive Salad with Caper Vinaigrette

Looking at the photos below of M. eating her veggies, did you wonder what she was munching on? It was a grated carrot with olive oil. Since her newest label for anything that is "icky" is telling me it smells like fish, of course she thought her carrots were laced with fish oil. Like a conspiracy is taking place. Which is weird because she would eat a pound of raw tuna a year ago if I had let her.

But, she did taste my scallop last night. Then promptly spit it out. And when I speak of her recent love of raw fish just a year ago, she opens her eyes wide like I am telling her a made up story. Yes, you were my 4 year old lover of Hamachi. No rice, just a small dip of soy sauce and you gobbled it up.

So, a new recipe for you. Dinner last night:

Fennel Endive Salad with Caper vinaigrette

Mix together:
2 endive heads chopped
2 medium carrots grated
1/2 fennel bulb thinly sliced
1/3 cup toasted pine nuts

Dressing:
1 tsp. mustard
1 heaping tbls. capers
1/3 cup olive oil
juice of one lemon
salt and pepper to taste
Whisk together and pour over salad

I seared scallops in a small bit of butter and a couple splashes of sake. Serve over salad