Fennel Cabbage Slaw
- 1 fennel bulb, core removed, cut into quarters, and sliced very thinly, fronds reserved - 1 cup thinly sliced purple cabbage - 2 scallions, chopped - 2 strips bacon, cooked crisp and chopped	- 1/4 cup mayonnaise - 3 tablespoons red wine vinegar - 3 tablespoons chopped fennel fronds - 1 teaspoon sugar - Salt and freshly ground black pepper
Directons: Toss the fennel, cabbage, scallions, and bacon together in a medium bowl. Whisk the mayonnaise, vinegar, fennel fronds, sugar, and salt and pepper, to taste, in a small bowl. Add the dressing to the slaw and toss to coat.