from Moosewood Restaurant Daily Special

 4 cups thinly sliced or coarsely grated fennel bulb
1 TB. fresh lemon juice
1/3 cup chopped flat leaf parsley
chopped fennel fronds

Dressing:

1/3 cup sour cream
3 TB. cider vinegar
2 teas. ground fennel seeds
1/4 teas. coarsely ground black pepper
1 to 2 teas. dried tarragon
2 TB. crumbled blue cheese
salt to taste
2 to 3 TB. Snowville Creamery Milk (optional)

In a large bowl, toss the sliced or grated fennel bulb with the lemon juice, parsley and fennel frongs until evenly distributed. Set aside.

In a blender or food processor, whirl all of the dressing ingredients for a few seconds until blended but not perfectly smooth. Add a little milk if the dressing is too thick. Stir the dressing into the salad and mix well. Serve immediately or chill until ready to serve.