Prep Time: 15-20 minutes
3 c shredded carrots, washed and peeled (from 5-6 medium carrots)
2 c shredded fennel, washed and trimmed (1 bulb)
2 C shredded radish, washed and stemmed (1 bunch)
1 tsp fresh thyme leaves
1 tbsp chopped fresh chives
3 tbsp The Well Dressed Olive Sicilian Lemon White Balsamic Vinegar
1 tsp Dijon mustard
1⁄2 tsp sea salt
1⁄4 tsp freshly ground black pepper
1⁄2 c The Well Dressed Olive Blood Orange EV Olive Oil
Using a food processor fitted with the grating blade, cut carrots to fit on their side in the feed tube for a longer grate. Add gratings to large mixing bowl. Cut the fennel to fit in the feed tube placing on its end and grate. Add fennel gratings to the carrots. Grate radishes and add to mixing bowl. Add thyme and chives. Set aside.
In a small mixing bowl, add balsamic vinegar, Dijon, salt and pepper. Whisk in olive oil in a thin stream until completely emulsified. Pour about half the vinaigrette over the vegetables and toss to coat. Add more, if desired, or pour remainder into a small pitcher to be passed at the table.