- 5 T olive oil, divided
- 3 T white balsamic vinegar
- 2 T prepared yellow mustard
- 1 fennel bulb, trimmed and thinly sliced
- 1 purple cabbage, thinly sliced
Whisk together the first three ingredients. Stir in the fennel and cabbage. Season to taste with salt and pepper. Let stand 10 minutes before serving, stirring occasionally.