Fennel Salad and Salmon Carpaccio

Instructions

1. 1

   In a small bowl, combine the oil, lemon juice and mustard.

2. 2

   In a large bowl, combine the lettuce, fennel, gherkins and sunflower seeds. Add half of the dressing and mix well. Season with salt and pepper.

3. 3

   Slice the salmon as thinly as possible and arrange on 4 plates. Drizzle with the remaining dressing. Sprinkle with the shallot and fennel fronds. Season with salt and pepper.

4. 4

   Serve the salmon carpaccio immediately along with the salad and slices of toasted baguette.