1/2 Bulb Fennel
1 cup Grapes
… 1/4 cup Beets
1Tbsp Balsamic Vinegar
1/2Tbsp Queen Mary Cremay Crunch mustard
Salt & Pepper
Slice Beets and Fennel thinly and place into a medium sizemixing bowl.
Sautee your grapes on medium heat in the butter until they begin to pop.
Then add your Balsamic Vinegar, Honey and Mustard to the grapes until you have a syrup like consistency.
Add the Grape mixture to your sliced vegtables and add salt and pepper to taste, and mix thoroughly.
* We like to add a dollop of Goat Cheese and a few slices of Avacado to garnish