Winterfresh Tuna, Mushroom, and Shaved Fennel Salad

Ingredients

• 1 large fennel bulb (12 to 14 ounces / 340 to 400 g), halved and sliced paper-thin
• 3 tablespoons white wine vinegar
• 2 tablespoons olive oil
• Kosher salt and freshly ground black pepper
• 2 (6-ounce / 170-g) cans water-packed tuna, drained
• 1½ cups marinated mushrooms
• 8 ounces (227 g) fresh mozzarella, torn into bite-size pieces (about 2 cups)
• ½ cup (55 g) salted, roasted Marcona almonds, roughly chopped
• ⅓ cup Cidery Dijon Vinaigrette

Instructions

1. Toss the fennel with the white wine vinegar, olive oil, ½ teaspoon salt, and ¼ teaspoon black pepper in a large bowl. Use your hands to make sure it is well coated.
2. Let the fennel marinate, tossing occasionally, until softened, 15 to 20 minutes.
3. Divide the fennel among four shallow serving bowls. Top evenly with the tuna, marinated mushrooms, torn mozzarella, and chopped Marcona almonds.
4. Drizzle with the Cidery Dijon Vinaigrette and finish with salt and a few grinds of black pepper.