By Chef Casey Corn
- 1 ea fennel bulb
- ¼ c creme fraiche
- 1 tsp The Truffleist truffle mustard
- 1 Tbs lemon juice
- 1 pinch kosher salt
- 1 pinch ground white mustard
Cut the fennel bulb in half from top to tail, and carefully cut away the core. Use a mandoline or sharp knife to finely slice the fennel, then add to a mixing bowl and toss with the lemon juice.
In a separate small bowl, combine the rest of the ingredients, and stir until smooth. Pour over the fennel, and fold well so that the sauce is coating the fennel.
Serve with pan seared salmon, braised short ribs, or anything else!