Serves 2; can be multiplied.
Ingredients
1/2 head fennel, trimmed and thinly sliced (reserve fronds for garnish)
1 avocado, sliced
1/4 cup dried blueberries
2 Tbsp sliced almonds, lightly toasted in a dry frying pan
For the balsamic vinaigrette:
2 Tbsp white balsamic vinegar (available at Trader Joe's and most supermarkets)
2-3 Tbsp extra virgin olive oil, to taste
1-1/2 tsp Dijon mustard
1 tsp agave nectar or honey, or more to taste
Pinch of kosher salt
Pinch of fresh black pepper
Directions
In a large mixing bowl, assemble all of the salad ingredients.
In a jar with a tight-fitting lid, combine all of the vinaigrette ingredients. Shake vigorously until the dressing thickens. Taste, and adjust with more of any ingredient, to your liking.
Dress the salad with just enough of the vinaigrette to moisten, but not drown, the fennel and avocado. Let the salad sit for 10 minutes, and serve at room temperature.