2 fennel bulbs -- thinly

6 sl bacon -- cooked crisp and

1/4 c red wine vinegar 1 Tb Dijon mustard

1/4 c olive oil

1 Tb fresh dill -- finely

2 shallots -- finely chopped 1 ts sugar -- or more to taste

In a large bowl, toss together the carrots, fennel, and bacon. In a small bowl, whisk together the red wine vinegar, mustard, olive oil, dill, shallots, and sugar. Season to tastewith salt and pepper. Pour over the vegetables and let marinate at room temperature for at least 1 hour. Yield: 4-6 servings [patH mcRecipe]