Cooking With the Maine Harvest “Fennel and Radishes” Recipes by Chef Rob Dumas, CEC Winter Salad with Shaved Fennel Makes 3-4 portions Ingredients: Fennel: 1 bulb shaved thin Radicchio: 1 small head Mixed greens, (baby mustards, tat soi, baby kale, mizuna, frisee): 8 oz Shallot: 1 bulb shaved thin Pomegranate kernels: ½ cup Crumbled Blue