- ½ cup Light Sour Cream
- 1 teaspoon Dijon Mustard
- 2 teaspoon Lemon Rind (finely grated)
- ¼ fresh Lemon Juice
- 3 Fennel Bulbs (thinly sliced)
- ½ Red Onion
- Combine the sour cream, mustard, lemon rind and juice in a small bowl. Season with salt & pepper.
- Place the fennel and onion in a large serving bowl.
- Coarsely chop the reserved fennel leaves and add three-quarters to the bowl. Toss to combine.
- Pour the dressing over the fennel mixture and gently toss until just combined.