Grilled Cremini Mushroom and Fennel Salad Recipe

Ingredients

• Grilled Cremini Mushroom and Fennel Salad
• Creamy Lemon-Basil Vinaigrette:
• 1/4 cup fresh lemon juice
• 1 lemon, zested
• 2 tablespoons prepared mayonnaise
• 2 teaspoons honey
• 1 teaspoon kosher salt
• 1/4 teaspoon freshly ground black pepper
• 1/4 cup fresh basil leaves
• 1/2 cup olive oil
• 1 lemon, cut in half and grilled, for garnish
• Mushrooms:
• 1 pound cremini mushrooms, brushed clean of any grit
• 3 tablespoons canola oil
• Salt and freshly ground black pepper
• 1 large fennel bulb, trimmed and cut into 1/8-inch thick slices
• 1/4 cup chopped fresh parsley leaves
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